For sesame oil, I use Kadoya Sesame Oil. It’s hard to find a sesame oil without cross contamination warnings on the label.  Kayoda is made in Japan, one of their oldest and most established sesame oil companies. All they do is sesame oil. Is a guarantee of no cross-contamination? No, it’s Japan, so they don’t have to disclose like in the US. But given their business model, and reputation for extreme cleanliness, I’ve felt safe giving them a try. 

For soy sauce, I use San-J Tamari. They have a gluten-free version I started using when my youngest was still allergic to wheat. He eats wheat now, but I’ve stuck with the brand. It’s a traditional brewed tamari, and much more complex in flavor than the La Choy Soy Sauce I had as a kid.