In a bowl, combine the coconut aminos, ketchup, rice vinegar, fish sauce, sesame oil, broth and tapioca startch. Whisk to combine and set aside.
In a small sauce pan, over medium heat, add the avocado oil. Once hot, add garlic, ginger and red pepper flakes. Cook, stirring, for 2 minutes, being careful not to burn.
Add the coconut aminos mixture to the sauce pan and stir to combine. Cook, simmering and stirring often, until the sauce thickens, about 4 minutes. Once the sauce has thickened, remove from the heat and set aside to cool.