Teriyaki sauce
Teriyaki sauce
Yields: 3/4 cup
Ingredients
½ cup tamari
¼ cup water
½ cup coconut sugar
2 tablespoons rice vinegar
1 tablespoon garlic – minced
1 tablespoon ginger - minced
1 tablespoon tapioca powder
Steps
Combine tamari, sugar, water, vinegar, garlic and ginger in a small pot. Bring it to a simmer – whisk in tapioca. Let the sauce simmer for 5 – 10 minutes so it can reduce and thicken.
Use it in a stir fry or salad rolls.
For stir fry – After pressing and drying extra firm tofu, cut it into cubes. Toss the cubes in tapioca starch, shake off excess, then fry or bake them until they are crispy. I then stir fry vegetables, toss in a couple tablespoons of teriyaki sauce and the crispy tofu. Serve with rice or noodles.
For salad rolls - After pressing and drying extra firm tofu, cut it into thin slices. Toss the slices in tapioca starch – shake off excess. Place slices on a parchment lined baking sheet. Bake at 400 degrees for 20 minutes – turning halfway through. I cook my noodles as directed on the package. When the noodles and tofu are cooled, I toss them in the teriyaki sauce. In each salad roll, I add two or three slices of tofu, some noodles, greens, green onion, thinly sliced cucumbers, peppers and pickled carrots and daikon. Whatever you have works.
