Skip the store-bought bottle and go with our flavorful teriyaki sauce. You can use it in Marinated Tofu (page 235), add a tablespoon to our Tofu Scramble (page 22) for extra flavor, or use it to whip up a stir-fry.
Yield: 1½ cups
Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes
1¼ cups water, divided
½ cup soy sauce
¼ cup plus 1 tablespoon packed brown sugar
1 tablespoon maple syrup
1 teaspoon minced fresh ginger
2 small cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon apple cider vinegar
2 tablespoons cornstarch
1. In a medium pot, whisk together 1 cup of water and the soy sauce, brown sugar, maple syrup, fresh ginger, fresh garlic, ground ginger, garlic powder, and apple cider vinegar.
2. In a small bowl, whisk together the cornstarch and the remaining ¼ cup of water. Add the mixture to the pot.
3. Place the pot over high heat and whisk while bringing to a boil, allowing the sauce to boil for 5 minutes while whisking frequently. Remove from the heat. Use the sauce immediately or pour it into a glass jar and store it in the fridge for up to 5 days.
Friendly Suggestion: You can change the consistency of the teriyaki sauce by varying the cooking time, boiling for less than 5 minutes for a thinner sauce, or more than 5 minutes for a thicker sauce.
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