A well-flavored marinade, this adds an Asian spin to grilled, stir-fried, or sautéed 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 alike. A single batch keeps in the fridge for weeks, so it's worth making ahead of a busy week of quick weeknight dinners.

Key Ingredients & Substitutions

Tamari or soy sauce. The savory backbone of the marinade — use tamari for a gluten-free version.
Sake or white wine. Adds depth and a subtle sweetness — substitute more rice vinegar and a splash of water for an alcohol-free version.
Dark sesame oil. Toasted sesame oil gives the marinade its signature nutty aroma — a little goes a long way.
Fresh ginger and garlic. Together they give the marinade real depth — freshly grated ginger has noticeably more punch than the jarred kind.
Rice vinegar. Adds brightness that balances the salty soy sauce and sweet sugar.

Variations

Add heat. A pinch of red pepper flakes or a small drizzle of chili oil gives the marinade some kick.
Add citrus. A splash of orange juice or a little orange zest brightens the flavor and adds a slightly different character.
Make it thicker. Simmer the marinade briefly with a cornstarch slurry to turn it into a glaze for basting.
Add sesame seeds. Stirred in or sprinkled on the finished dish, they echo the sesame oil and add texture.
Add scallions. A little sliced scallion whisked in adds a fresh, sharp note.

Tips for the Best Teriyaki Marinade

Let the sugar dissolve fully. If using granulated sugar rather than agave, give it a few minutes to dissolve before using, or it can taste gritty.
Marinate tofu longer than vegetables. Firm tofu benefits from at least 30 minutes to really absorb the flavor, while vegetables pick it up much faster.
Reserve some marinade for basting. Set aside a portion before adding raw tofu or vegetables so you have clean marinade left for brushing on during cooking.
Whisk before each use. The ingredients can separate slightly as it sits, so give it a quick whisk before marinating or basting.
Don't reuse marinade that touched raw tofu for basting cooked food. Set some aside first, or bring the used portion to a boil before reusing it as a sauce.

Make Ahead & Storage

This marinade keeps in a sealed jar in the refrigerator for up to 2 weeks, making it well worth batching up ahead of a week of grilling or stir-frying. Give it a good shake or whisk before each use, since the sesame oil can separate slightly during storage.

How to Serve

Use to marinate tofu, tempeh, or seitan before grilling or pan-frying, or toss with vegetables before roasting. See our Teriyaki Eggplant recipe for one delicious way to put it to use.

Recipe

Vegan Teriyaki Marinade

4.75 from 4 votes

A well-flavored marinade that adds an Asian spin to grilled, stir-fried, or sautéed tofu, tempeh, and seitan, as well as vegetables like eggplant, broccoli, and mushrooms.

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Prep Time: 5

Total Time: 5

Servings: 8

Ingredients

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

Instructions

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.