This green onion sauce is perfect for drizzling over tofu, natto, salads, or as a dipping sauce for gyoza or savory pancakes.

How to Use Green Onion Sauce

drizzle over tofu salad
drizzle over steamed eggplant
mix into natto
dipping sauce for gyoza/dumplings
dipping sauce for veggie pancakes
drizzle over plain silken tofu, agedashi tofu, or baked/fried tofu

Let me know in the comments how you like to use this sauce!

If you try out this green onion sauce, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:5

Servings: 0.5 cup

Ingredients

1 tsp garlic (about 2 cloves or 1 large clove) minced
4 tsp ginger minced
3 ½ tbsp soy sauce
2 tsp sugar
4 tsp rice vinegar
4-5 green onions sliced
4 tsp toasted sesame oil

Instructions

Microwave

Add garlic, ginger, soy sauce, sugar, and rice vinegar to a microwave-safe bowl and mix. Microwave for 30 seconds, stir, then microwave another 30 seconds.
Add green onions and sesame oil to the bowl and stir. Set aside to cool; the green onions will cook in the residual heat. Transfer to a jar and store in the fridge. Lasts about 2 weeks.

Stovetop

If cooking on the stovetop, you have the option to lightly fry the garlic and ginger first to bring out more flavor. Heat about 1 tsp of oil in a saucepan and add garlic and ginger. Cook on low, stirring constantly for 1-2 minutes until lightly browned. OR you can just simmer the garlic and ginger (step 2).
Add soy sauce, sugar, and rice vinegar (and ginger and garlic if not frying first). Stir constantly until sugar dissolves, then simmer for 1-2 minutes. Turn off heat.
Add green onions to a bowl and pour the hot soy sauce mixture over them. Stir in sesame oil. Set aside to cool, then transfer to a jar and store in the fridge. Lasts about 2 weeks.

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