This ‘Yaki sauce is so tasty, and surprisingly easy to throw together!

The recipe is very forgiving, you can add more sugar if you’d like a sweeter sauce, or add less for a more savory sauce.

This recipe can also be made gluten-free by subbing the soy sauce for tamari.

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Ingredients:

1 Cup Water

1/4 Cup Soy Sauce

2 Tablespoons packed Brown Sugar

1 Teaspoon Rice vinegar

1 Teaspoon Garlic Powder

1 Teaspoon Ginger Powder

1 Tablespoon of Cornstarch

2 Tablespoons Cold Water

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Steps:

1. In a small bowl stir together the cold water and cornstarch. Set aside.

2. Mix all remaining ingredients in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved.

3. Once the sugar is dissolved, stir in the cornstarch slurry and boil until the sauce thickens.

4. Done! Enjoy.

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Photos:

Beef seitan (recipe coming soon).

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Leftover sauce in an old/reused sauce container.

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Teriyaki tofu

Teriyaki seitan chicken, using the seitan recipe from my blog. ^

Teriyaki tofu 😍. I froze & thawed a block of medium-firm tofu twice, broke it apart, rolled the pieces in spiced flour, and cooked them in oil in a pan. I used Mary’s Test Kitchen’s method for creating chicken-ish layers with the tofu. Video here: https://youtu.be/bhJHnXgS6TU

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Autumn ❤️

Be sure to follow my instagram! @autumn.the.vegan