Okay, so I guess I should share my latest obsession. It is this sauce that escorts any vegetable or dumpling into soy-sesame heaven.
My measurements are approximate here, since you can always taste as you go and make corrections, but it is essentially this:
1/8 c. soy sauce
1/8 c. white vinegar (or cider vinegar or rice vinegar)
1 tsp. sesame oil
a couple cloves of garlic, crushed
a small bunch of green onion, thinly sliced
a tablespoon of fresh ginger, grated or matchsticked
The choice of vinegar can make a huge difference, so play around with it. Cider is usually my favorite, but since I LOVE vinegar, I can appreciate the intensely acidic taste of the white vinegar. Rice vinegar is sweeter, more subtle (and probably more authentically Asian).
This can be used as a dipping sauce for dumplings, or as a marinade for tofu, or as the final addition to a stir fry. I just gently steamed a huge bunch of kale, then tossed it with the sauce.
Watch out for the sodium in the soy sauce. I can't detect a difference in the taste (maybe my taste buds are blown from all the vinegar!), so I always use the "less sodium" soy sauce. Even that has a shocking amount of sodium, but sometimes -for the perfect veggie side dish- it's worth the splurge.