Maple Garlic Sauce

This sweet and savory Maple Garlic Sauce is a quick 10-minute recipe that works perfectly as a stir-fry sauce (try it in our Tempeh Stir-Fry!), a dipping sauce for crispy tofu, or a sticky glaze for roasted vegetables.

Why This Recipe Works

We've taken the classic honey garlic sauce and made it completely vegan by swapping honey for maple syrup, and using olive oil instead of butter. Using maple syrup adds a deeper, richer flavor profile that pairs wonderfully with the garlic.

Chef's Pro-Tips

• Let it cool: The sauce will thicken significantly as it cools down, so don't worry if it looks slightly thin while still on the heat.
• Gluten-Free option: Swap standard soy sauce for tamari to make this completely gluten-free.

1. Sauté the garlic: Heat the olive oil in a small saucepan over medium-low heat. Add the finely minced garlic and sauté for 1-2 minutes until fragrant and softened, being careful not to let it burn.
2. Add the liquids: Pour in the maple syrup, apple cider vinegar, and soy sauce. Stir everything together until well combined.
3. Simmer: Increase the heat slightly to bring the mixture to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally. The sauce will begin to reduce and thicken slightly.
4. Cool and serve: Remove the saucepan from the heat. The sauce will continue to thicken as it cools. Serve immediately or store it in an airtight jar in the fridge for up to a week.