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. 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.

• 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.