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.
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
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.
Beef seitan (recipe coming soon).
Leftover sauce in an old/reused sauce container.
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
Be sure to follow my instagram! @autumn.the.vegan
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