You know what my favorite part of making baked teriyaki tofu is? The homemade vegan teriyaki sauce sweetened with coconut sugar.
I use the same sweet and savory sauce for my grilled teriyaki tofu skewers with fresh pineapple. It's oil-free, gluten-free, and easy to whip up in about 15 minutes with just 6 ingredients: tamari, coconut sugar, garlic, ginger, rice vinegar, and cornstarch.
It's also great with sauteed vegetables, spooned over rice bowls, or served as a sauce for noodles and veggie burgers.
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This was a huge hit in our house tonight. So easy to make and hands down the best teriyaki sauce!
- Michelle W.
How to make vegan teriyaki sauce
- Add the tamari, water, coconut sugar, garlic, ginger, rice vinegar, and cornstarch to a small saucepan.
- Warm the mixture over medium heat, whisking often, until it comes to a low boil. Continue whisking for 5 to 10 minutes, or until the sauce thickens.
- Remove it from the heat and use it right away, or let it cool before transferring it to a covered container.
Please see the recipe card for the complete ingredients, measurements, and instructions.
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Love and Veggies,
Amy
📋 Recipe
Vegan Teriyaki Sauce with Coconut Sugar
Ingredients
- ½ cup tamari, (or soy sauce, if you're not gluten-free)
- ½ cup coconut sugar
- ¼ cup water
- 2 Tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, minced
- 1 Tablespoon cornstarch, (or substitute arrowroot powder or potato starch)
Instructions
- Place the ingredients in a small saucepan.½ cup tamari, ½ cup coconut sugar, ¼ cup water, 2 cloves garlic, 1 Tablespoon fresh ginger, 1 Tablespoon cornstarch
- Over medium heat, whisk the ingredients until the sauce comes to a low boil. Whisk continuously until the sauce has thickened, about 5 to 10 minutes.
- Use right away or refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation.
Laura Kasha says
Haven't tried this yet because I'm avoiding sugar. Can monk fruit work as a substitute?
Amy Katz says
Hi Laura, I haven't tried it with any other types of sweeteners. If you do decide to use monk fruit, I would add it a little bit at a time since you probably won't need as much for it to be sweet. Let me know how it turns out!
Tanya Marquette says
My question as well. Am thinking about xylitol for the sweetener which is recommended as a 1:1 exchange. Agree to go easy and taste as you go. Thanx or the recipe
BJ says
Sauce turned out great even though I used brown sugar and ground ginger spice. I'l be making t this a lot.
Robin says
I thought there was too much acid. Next time I will half the rice vinegar and see if it is better for me.
Sarah says
This sauce is delicious and will be my new go to for Asian rice or noodle dishes! I used regular white cane sugar and it came out just fine. Thanks for the recipe.
Ozzy says
Excellent recipe. I cut the sugar in half to lower the calories, used low sodium soy sauce instead of tamari, powdered ginger (half a TBSP), and black rice vinegar, because these are what I had on hand. It turned out great. Delicious on brown rice, and I'll try it tomorrow on some steamed veggies. Thanks Amy!
Michelle W says
This was a huge hit in our house tonight. So easy to make and hands down the best teriyaki sauce!