- 1/2 cup soy sauce (or tamari for gluten-free option)
- 1/4 cup water
- 2 tablespoons maple syrup (or agave syrup)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (Japanese sweet rice wine) (optional)
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch (or arrowroot powder, for thickening)
- 2 tablespoons cold water (for cornstarch mixture)
- Combine soy sauce, water, and sweetener:
- In a small saucepan, whisk together the soy sauce, water, maple syrup, rice vinegar, and mirin (if using).
- Add garlic and ginger:
- Stir in the minced garlic and grated ginger.
- Heat the mixture:
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Thicken the sauce:
- In a small bowl, mix the cornstarch (or arrowroot powder) with 2 tablespoons of cold water until it forms a smooth slurry.
- Stir in the thickening agent:
- Slowly pour the cornstarch mixture into the simmering sauce while continuously whisking.
- Simmer and thicken:
- Continue to cook the sauce, stirring constantly, for about 2-3 minutes or until it thickens to your desired consistency.
- Adjust seasoning:
- Taste the sauce and adjust the sweetness or saltiness if needed. You can add more maple syrup for sweetness or a splash of soy sauce for more saltiness.
- Cool and store:
- Allow the teriyaki sauce to cool before transferring it to a jar or bottle. Store it in the refrigerator for up to two weeks.
This vegan teriyaki sauce is versatile and can be used to glaze tofu, tempeh, vegetables, or even as a marinade for various dishes. It’s a delicious addition to stir-fries, grilled dishes, and more! Enjoy!