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  Mix cornstarch with 2 tbsp of water in a small bowl to create a slurry.
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  In a small saucepan over medium heat, combine soy sauce, remaining water, rice vinegar, agave, ginger, and garlic. Stir well.
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  Once simmering, slowly whisk in the cornstarch slurry, stirring continuously to prevent lumps.
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  Simmer for 2-3 minutes until the sauce thickens slightly.
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  Remove from heat, stir in sesame oil (if using), and let cool. The sauce will continue to thicken as it cools.
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  Sprinkle with sesame seeds and green onions if desired.

How to Use:

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  Drizzle over grilled chicken, salmon, tofu, or vegetables.
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  Use as a stir-fry sauce with shrimp and broccoli.
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  As a low-calorie dip for sushi or dumplings.