Teriyaki Sauce
For a sweet and tasty sauce to make Asian infuse meals.
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Sauce
Cuisine Japanese, Plant-Based American
Servings 1 Container
Calories 524 kcal
Equipment
- Small saucepan
- Measuring spoons
- Cutting board & knife
Ingredients
- 1 Cup Soy sauce Low sodium preferably or use coconut aminos
- 1/2 Cup water
- 1 Tbsp Fresh ginger mince You can aslo use ginger powder if you don't have any fresh ginger.
- 4 Garlic cloves Finely mince
- 1 Tsp Apple cider Substitute for rice vinegar
- 6 Tbsp Coconut sugar Substitute for brown sugar
- 2 Tbsp Cornstarch
- 1 Tbsp Maple syrup Substitute for Agave syrup
- 1 Tsp Red pepper flakes
Instructions
- Combine 1 cup soy sauce, coconut sugar, red pepper flakes, maple syrup ( or agave), garlic, and ginger in a medium saucepan and set over medium heat; let it simmer for 10 minutes.
- Combine the cornstarch with 1/2 cup water in a small bowl and whisk until dissolved. Add the cornstarch mixture to the saucepan cooked for 25 minutes on low heat.
- Make sure to whisk it until it thickens to a creamy consistency add the vinegar and whisk together. If the sauce becomes too thick, add more water to thin it out.
- Once it's done cooking make sure to remove from heat and is ready to use over your meals.
Notes
Note:
- If you prefer to make the sauce extra spicy add 1 more tsp of red pepper flakes.
- If you would like it sweeter increment the coconut sugar, not the maple syrup.
- Place in a glass container and save in the refrigerator, it will last refrigerated for up to two weeks.
Nutrition
Calories: 524kcal | Carbohydrates: 112g | Protein: 25g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13151mg | Potassium: 629mg | Fiber: 3g | Sugar: 66g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 6mg
Keyword quick, easy, plant-based, vegan
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