Teriyaki Marinade

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, when used in such preparations.

Makes: About 1 cup

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup sake or white wine
  • 2 tablespoons safflower oil
  • 2 teaspoons dark sesame oil
  • 2 tablespoons natural granulated sugar or agave nectar
  • 2 tablespoons rice vinegar or white wine vinegar
  • 1 to 2 cloves crushed or minced garlic, optional
  • 1 teaspoon grated fresh or jarred ginger, or more, to taste

Combine all the ingredients in a small container. If using sugar, let stand until it’s dissolved. Otherwise, mix together and use as directed in recipes. Transfer unused portion to a storage container and refrigerate.

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One comment on “Teriyaki Marinade

  1. Jola

    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!

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