Miso Ginger Sauce

This miso ginger sauce is easy to make and adds a burst of flavor to vegetables, plant-based proteins like tofu, and even grains. If you have a small blender attachment, it will help to make the sauce extra creamy and smooth.

One of my favorite ways to use this sauce is to serve it with my sheet pan dinner made with sweet potatoes, broccoli, and crispy tofu. Sheet pan dinners are great for when you need a quick and easy dinner, but don’t want to spend a lot of time cooking at the stove or making a meal that has a lot of ingredients. It can be as simple as using 3 ingredients with a little olive oil and spices. The basic principle is to use a sheet pan to roast a plant-based protein, starch, and vegetable and top with an optional dressing or sauce. You can use your creativity by adding spices and garnishes to flavor your dish.


Check out my video to see just how easy it is to make.




Miso Ginger Sauce

Course Sauce
Servings 0.5 cup
Print Recipe


  • 1 tablespoon ginger, roughly minced*
  • 2 tablespoons yellow miso paste
  • 2 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon rice wine vinegar
  • 4 tablespoons water


  • Place all of the ingredients in the bowl of a small blender attachment and purée until smooth. If you don't have a small blender attachment, place all of the ingredients in a glass jar and whisk to combine (please see note below).


*If you don't have a small blender attachment, mince the ginger very finely so that you don't have big chunks of ginger in the sauce