A well-flavored marinade, this adds an Asian spin to grilled, stir-fried, or sautéd tofu, tempeh, and seitan. It also enhances vegetables, including eggplant, broccoli, green beans, scallions, carrots, and mushrooms. Use it to pan-sauté or grill vegetables and plant proteins. See our Teriyaki Eggplant recipe. Photo by Evan Atlas.
Makes: About 1 cup
- ¼ cup reduced-sodium tamari or soy sauce
- ¼ cup sake or white wine
- 1 tablespoon dark sesame oil
- 2 tablespoons natural granulated sugar or agave nectar
- 2 tablespoons rice vinegar or other mild vinegar
- 1 to 2 cloves crushed or minced garlic, optional
- 2 teaspoons grated fresh or jarred ginger, or to taste
- Freshly ground pepper to taste
Combine all the ingredients in a small container. If using sugar, let stand until it's dissolved. Otherwise, whisk together and use as directed in recipes.
Transfer any unused portion to a small jar or container and refrigerate.
- Find more recipes for grilling in VegKitchen’s The Vegan Barbecue.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
- Here are lots more recipes for simple sauces and such.
Jola says
This marinade is so easy to make and tastes so much better than store bought teriyaki sauce. I used olive oil and brown sugar because that is what I had and it was still great!
Anna says
Made this for our Easter vegan BBQ and was a hit!! Kept the leftover marinade to use as stir-fry sauce. That turned out well too! Made everything extra tasty. I'll be making this one many times to come. Thanks!
Nava says
Thanks for your comment, Anna! So glad you and yours enjoyed this.