Korean Tahini BBQ Sauce

Ingredients

• 1/4 plus 1/8 cup water
• 1/4 cup red miso
• 1-inch piece ginger, peeled and minced
• 2 cloves garlic
• 2 tablespoons rice vinegar
• 2 tablespoons tahini
• 1 tablespoon brown sugar
• 1 teaspoon chili paste

Directions

Puree all the ingredients in a mini blender until smooth. Serve as is or thin with an additional 1/2 cup water and use as a marinade for tofu, tempeh, or portabello mushroom caps.

Attribution

The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine