Tahini Stir Fry Sauce

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Jar and spoonful of our easy stir fry sauce made with tahini

This sauce came to be when dreaming up a new stir fry for spring. We love the addition of tahini for creaminess and a unique nutty flavor. It’s also a welcome departure from peanut butter.

This sauce is incredibly well balanced with a hint of fresh ginger, savory tamari, maple syrup, lime, and chili garlic sauce. It’s perfect for making ahead of time to have on hand for quick stir-fried grains, vegetables, and noodles! Plus, just 7 ingredients, 1 bowl, and 10 minutes required. Let us show you how it’s done.

Tahini, ginger, garlic, chili garlic sauce, lime, maple syrup, tamari, and water

How to Make Tahini Stir Fry Sauce

This nut-free sauce starts with a creamy, nutty-tasting base of tahini which also supplies minerals such as copper, manganese, calcium, phosphorous, magnesium, iron, and zinc.

Tamari adds savory/umami flavor, lime juice adds acidity, and maple syrup balances these ingredients out with its sweetness.

Ginger and garlic add zing, while chili garlic sauce adds a bit of heat. Water thins it into a pourable sauce.

Bowl of tamari, tahini, lime juice, ginger, garlic, maple syrup, and chili garlic sauce

We hope you LOVE this stir fry sauce! It’s:

Quick & easy
& SO delicious!

It’s delicious on veggie and grain bowls, stir-fries, or noodles. Try it on our 20-Minute Tofu Stir Fry, 30-Minute Tempeh Stir-Fry, Tofu & Cauliflower Rice Stir-Fry, Raw Rainbow Noodle Salad, or Veggie Noodle Bowls.

Pouring water into a bowl to thin tahini stir fry sauce

More Tahini Sauces

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Tahini stir fry sauce dripping from a spoon into a jar

Tahini Stir Fry Sauce

A quick and easy stir fry sauce made with tahini! Plant-based, naturally sweetened, and incredibly versatile. Just 10 minutes, 1 bowl, and 7 ingredients required.
Author Minimalist Baker
Easy tahini stir fry sauce on a spoon and in a jar
4.91 from 20 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 (3-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 5 Days


  • 1/4 cup tahini (see our favorite tahini brands here)
  • 2 Tbsp tamari (or sub a greater amount of coconut aminos and reduce maple syrup)
  • 2-4 Tbsp lime juice
  • 2 Tbsp maple syrup (plus more to taste)
  • 1 large clove garlic, minced
  • 1 Tbsp grated ginger
  • 1 ½ – 2 tsp chili garlic sauce (omit if you prefer less heat)
  • 1-3 Tbsp hot water to thin


  • In a small mixing bowl, whisk together tahini, tamari, lime juice (start with lesser amount), maple syrup, minced garlic, grated ginger, and chili garlic sauce. Add hot water 1 Tbsp (15 ml) at a time to thin it out into a pourable sauce (we added 1 Tbsp (15 ml) as recipe is written // amount needed will depend on thickness of tahini).
  • Taste and adjust if needed, adding more tahini for creaminess, tamari for saltiness, lime juice for acidity, maple syrup for sweetness, garlic or ginger for zing, or chili garlic sauce for heat.
  • Serve in a stir fry (with vegetables, grains, and/or noodles). Best when fresh. Store leftovers in a sealed container in the fridge for up to 5 days. Whisk in additional water after refrigerating to thin. Not freezer friendly.



*Recipe as written makes ~3/4 cup (180 ml).
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 three-tablespoon serving Calories: 166 Carbohydrates: 11.7 g Protein: 5 g Fat: 12.4 g Saturated Fat: 1.8 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 544 mg Potassium: 158 mg Fiber: 2.4 g Sugar: 6.5 g Vitamin A: 20 IU Vitamin C: 5 mg Calcium: 27.8 mg Iron: 1.5 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry for the trouble and thank you for letting us know! If it happens again, try refreshing the page. It might have loaded funny!

  1. Marta says

    So yummy. I did use red thai curry because it was on hand. Paired really great with the tahini. This is a keeper! Thank you!

  2. Nicole says

    Loved this – a yummy alternative to peanut-based stir fry recipes. I reduced the acid (I used some lime juice and some rice wine vinegar) quite a bit as the recipe seemed to call for way too much lime juice for my taste but otherwise followed the recipe.

  3. Melanie Shafer says

    Using 2.5 Tbsp mine came out super sour! Had to adjust a lot. I had to omit the garlic so maybe that would have balanced it a bit? Idk it was very very sour.
    HOWEVER! The tahini was a great alternative to peanut sauce. I’ll probably stick with 1 Tbsp lime juice next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie, Sorry to hear that! Are you using fresh lime juice or from a bottle? If from a bottle, it may have additives in it that create a more sour flavor.

  4. Paige says

    I needed a quick delicious sauce while I was finishing up dinner. I came straight to MB because I knew they’d have a recipe for me. This did not disappoint, so tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Makay, could you let us know which link(s) are not working? We’d love to help troubleshoot, if possible!

  5. Art says

    Made this for dinner with soba noodles, tofu, and frozen veggies. So delicious and quick to put together! Will definitely add to my repeat list.

  6. SNL says

    I have made Asian tahini sauce before (same ingredients but I didn’t use a recipe) for a salad dressing and it was alright, not a repeat. But using it as a stir fry sauce is game changing! I’d never would have thought of that even though peanut butter/satay sauce is in the same wheelhouse lol. Anyway, heating the sauce up melds the flavours together seamlessly and makes it so much more addicting than before, thank you so much for the inspiration!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you gave it a try and enjoyed the result! Thank you for sharing your experience! xo

  7. Mike says

    This sauce is so awesome. Haven’t used it as a stir fry sauce yet but I’ve been using it as a salad dressing. I never ate salad before because I don’t want to eat oil based dressings and others are too sugary. This is a game changer. Now I really look forward to my after noon salad.

    – Freeze your ginger and it grates easily.
    – Single batch with about about 2.5 tbs of lime juice is PERFECT. Doubling the batch, in my experience and human error, isn’t quite as perfect but still super bangin.
    – If you’re going to use it as a salad dressing, don’t be afraid to water it down a bit more because it’s so flavorful.
    – My salad’s have been composed of big handful of spring mix, small handful of cashews, half an avocado, small amount of cut up tomatoes, little bit of shredded chicken. Excited to have found an enjoyable way to consume my leafy greens.

  8. Pam Raper Stoddard says

    This sauce was amazing, like all of the sauces from Minimalist Baker. Quick and easy and so satisfying. Make this sauce today!

  9. Lucy says

    So good! I’ve made it twice now. Son likes his tofu and broccoli pretty plain, so I’m happy to have found a sauce I can make to just pour on my portion to zest it up.

  10. Alexandra N Ludwig says

    This sauce is so good on my fried! stir fry! ♡ I made mine with honey instead of Maple syrup bc I literally JUST ran out of Maple syrup.

    I CANT WAIT to try it with the chilli garlic sauce & Maple syrup next batch!


  11. Jennifer says

    This recipe looks amazing, I want to use it in my next stir fry. Do you add the sauce during frying or just add the end? Thanks

  12. Tara says

    Super tasty!! We eat a lot of stir fries and I am always looking for ways to keep it interesting. This sauce was a really nice change up. It was a work night, so I kept it even easier by using powdered garlic, ginger and bottled lime juice. Even with all the cheats it was still delicious. I will definitely be making this one again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for the great review and for sharing your changes, Tara! So glad you enjoyed! xo

  13. Elise says

    This was delicious but I think the lime juice amount was wrong…(?) I had to add about a 1/4 cup more tahini to level out the sourness… Maybe my limes were just very potent? This is the first time I’ve had feedback about a MB recipe and even so, it’s a great one!

  14. kate says

    This is really a great recipe as is and seems to work for a lot of veggies. I didn’t chop anything, just threw it all in the blender. Make this with some good (non-bitter) tahini and you’ll want to eat it off the spoon!

  15. Kelly says

    Straight 🔥 🔥🔥🔥… This is that yum yumm sauce that takes your dish to the next level! Highly recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pamela, we haven’t tried it with sunflower butter, but we think it might work. Let us know if you try it!

  16. Kaitlyn says

    This sauce came out delicious! I didn’t have lime so I used lemon instead and it worked out perfectly. So quick and easy to make!

  17. Aimee says

    You did it again! I got the email about this sauce yesterday, then when it was time to cook in the evening, I looked at what we had and decided on baked potatoes topped with stir-fried vegetables and tofu. AND THIS DELICIOUS SAUCE!! It was perfect – creamy with just the right blend of tart and spicy. Love it!

  18. sam says

    I came on to find a sauce for stir fry and this was the first thing that popped up! It was delicious and although I love the peanut based sauces this was a welcome change!

  19. Sue says

    This looks delicious! I regularly make Middle Eastern-style tahini sauce (with lemon, garlic, cumin). I love the idea that changing just a few ingredients totally changes the ethnic flavor of the dish. Can’t wait to try this!

  20. Kristina says

    Do you put this sauce on while cooking the stir fry or after it is done as a topping? If after, would you add any seasonings while cooking?

  21. Jesse-Gabriel says

    Mein Tipp, 30 Gramm Tahini und 30 Gramm Erdnussbutter, den Rest wie im Rezept beschrieben.
    Viele Grüße,