Vegan Recipes/ Vegan Sauces, Dressings, and Condiments

Teriyaki Marinade

Eggplant Teriyaki recipe

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

  • 1/4 cup reduced-sodium tamari or soy sauce
  • 1/4 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.

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like


  • Reply
    June 24, 2012 at 8:27 pm

    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!

  • Reply
    March 28, 2016 at 6:37 am

    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!

    • Reply
      March 29, 2016 at 7:55 am

      Thanks for your comment, Anna! So glad you and yours enjoyed this.

    Leave a Reply