Description
A quick and flavorful vegan teriyaki sauce made with pantry staples, perfect for glazing vegetables, tofu, or grains.
Ingredients
- 1/2 cup low sodium tamari or soy sauce
- 1/2 cup vegetable broth
- 3 tablespoons maple syrup
- 1 tablespoon light brown sugar (or coconut sugar)
- 1 tablespoon rice vinegar
- 1/4 teaspoon garlic powder
- 2 teaspoons freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 to 1 1/2 tablespoons cornstarch (or tapioca or arrowroot)
- 2 tablespoons water
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- Add tamari or soy sauce, vegetable broth, maple syrup, brown sugar, rice vinegar, garlic powder, ginger, sesame oil, and optional red pepper flakes to a pot.
- Bring the mixture to a low boil over medium heat.
- Whisk in the cornstarch slurry and reduce heat to low.
- Simmer gently, whisking occasionally, until the sauce thickens. Start with 1 tablespoon cornstarch and add more if needed.
- Remove from heat once thickened; the sauce will continue to thicken as it cools.
- Serve warm with tofu, vegetables, chickpeas, or grains.
Notes
- Adjust sweetness by increasing or reducing maple syrup.
- Use tamari for a gluten-free option.
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat gently and add a splash of water if the sauce becomes too thick.
- Great as a marinade or stir-fry sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Simmer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 1800 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
