Hoisin ginger dipping sauce, dressing, and marinade

I struggled with what to call this. I modified a recipe I found in Vegetarian Cooking for Everyone by Deborah Madison and the recipe was labeled "Marinated Tofu". I didn't use it with tofu,so that wasn't going to work for a recipe title but used it for almost everything else! It worked great for dipping sauce for salad rolls and pot stickers. I also used it with buckwheat noodles for a cold veggie and noodle salad. I also used it as kind of a marinade with some steamed chicken (tossed the cooked chicken in the sauce which it soaked up...). If I had any left it could have easily also been used for a stir fry sauce. It's versatile, fast and keeps for a while! What more could you ask from a recipe?

Hoisin Ginger Sauce (approximately 2 cups)

1/3 cup hoisin
2 tsp dark sesame oil
1/3 cup mirin
3 TBS soy sauce
2 TBS rice wine vinegar
1 1/2 TBS brown sugar
1 1/2 TBS tomato paste
3 cloves garlic minced
1 TBS minced ginger

All you have to do is put it all in a bowl and mix! I've kept it for two weeks with no problems (in the refrigerator)