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
15
Cuisine
Japanese
Servings
4
Ingredients
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
Instructions
- 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.
- 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.
- 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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