• That works well. Let’s have the instructions match what you did:
• Stir the tahini well before measuring. Whisk the tahini or peanut butter with the tamari in a small saucepan until smooth. Add the brown sugar, rice wine vinegar, sesame oil, garlic powder, and Chinese five spice.
• Warm over medium-low heat, stirring until the sugar dissolves and the mixture is smooth.
• In a small bowl, stir the cornstarch into the cold water until completely dissolved. Stir the slurry again just before pouring it into the warm sauce, whisking as you add it.
• Bring to a gentle simmer and cook for 1 minute, stirring constantly, until glossy and slightly thickened. Remove from the heat. The sauce will thicken further as it cools. Add more water, 1 teaspoon at a time, if needed to reach your desired consistency.

Notes

• Tahini gives the sauce a sesame flavor. Smooth peanut butter works as a substitute but will give it a peanut flavor.
• For a thicker sauce, start with 2 tablespoons of water instead of ¼ cup. Add more water as needed to reach your preferred consistency.

Storage

• Transfer the sauce to a heat-safe glass jar or container and let cool to room temperature. Cover tightly and store in the refrigerator. Freeze in small portions for longer storage.