Teriyaki Sauce

We just love this sticky sauce drizzled over poke bowls and especially as a tofu/tempeh marinade! Its versatility lends itself to a variety of dishes or just enjoy it as a simple dip.

Photograph by Rebel Recipes

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Preparation time

5 min

Cook time

10 min

Total time







Makes enough marinade for 400g tofu (approx.)

  • 50ml/¼ cup soy sauce
  • 75ml⅓ cup mirin
  • 2 tbsp brown sugar or 3 tbsp syrup (eg maple or agave)
  • 2cm piece of ginger, peeled and finely grated
  • 1 clove garlic, crushed


  1. Using a medium-sized non-stick saucepan, heat all the ingredients on a medium heat for around 5 minutes or until the sugar/syrup has dissolved, stirring frequently.
  2. Turn the heat down to low-medium and then allow it to simmer until it thickens (around 5-10 minutes), only stirring occasionally. Make sure the sauce isn’t sticking to the bottom.
  3. You can store the sauce in the fridge for up to 7 days or freeze if you’d prefer. If you need to reheat it, then just add a little water.

Serving suggestions: as a marinade for aubergine, as a marinade for tofu or tempeh, Asian salads, Buddha bowls, grain bowls, poke bowls, rice dishes, steamed or roasted vegetables, stir-fries, vegan chicken, vegan fish, vegan sushi


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