Easy Teriyaki Sauce

Homemade Teriyaki Sauce with garlic and ginger! Sticky, sweet, savory, and only takes about 10-15 minutes to whip up! (Vegan, gluten-free, oil-free)

This is one of my favorite sauces and it only takes about 10-15 minutes to whip up so let's get this flavor party started! Teriyaki is a great all-purpose Asian sauce for marinating, stir-fries, rice bowls, etc. If you're brushing it over veggies or tofu, simmer in pan to thicken first as the directions show below. Otherwise, if using for stir-fry, simply mix sauce ingredients together in a bowl, then add to the wok/skillet towards the end of your stir-frying to let thicken with your other ingredients. It's sticky, sweet, savory and all kinds of delicious!

One of our favorite ways to use it is this simple Teriyaki Baked Tofu shown below. (So good!) Would love to hear your favorite ways to use Teriyaki sauce as well!

Come join The Garden Grazer on Instagram 🍓 and share a photo if you give this a try! I always love seeing your recreations.

Vegan, gluten-free (with tamari), oil-free
Yields about 3/4 cup after thickening

Ingredients
1/4 cup tamari (or soy sauce)
2 1/2 Tbsp. brown sugar (or 3 Tbsp. maple syrup)
1/3 cup vegetable broth or water
2 tsp. rice vinegar
1-2 cloves garlic, minced
2 tsp. ginger, freshly grated (I peel my ginger)
1 Tbsp. corn starch (or arrowroot or other thickener)
Optional: sesame seeds

Directions
Place all ingredients in a bowl and whisk well to combine.
Add to a small saucepan over medium-high heat.
Heat until sauce is lightly simmering, whisking frequently until thickened.
Use immediately, or cool and store in a sealed container in the fridge for about 1 week.

Stir-fry option: whisk all sauce ingredients in a bowl, then pour right into your skillet towards the end of cooking your stir-fry. Stir well to combine and let heat for a few minutes, stirring often, until thickened.

{Printer Friendly Version}

Save this recipe on Pinterest:

Cheesy Nacho Roasted Chickpeas

These Cheesy Nacho Roasted Chickpeas only take a couple minutes to prep and are packed with delicious, savory flavor! Perfect for healthy snacks, salads, wraps, etc. (Vegan, gluten-free, oil-free)

Cheesy nachos in chickpea form! They're savory, crunchy, and only five ingredients to achieve that delicious nacho flavor. I recently tried sprinkling nutritional yeast on our roasted chickpeas and YUM - we're loving the results. Plus they're great for back-to-school season (hello quick, healthy snacks and lunchbox additions!) Roasted chickpeas are a common request from my 6 year old daughter and they're so easy to pop in the oven after school. (We also love making a version with cumin, smoked paprika, onion powder, & garlic powder.) Roasted chickpeas are incredibly versatile and you can have fun playing around with our own favorite flavors.

For this recipe, it's just a few simple spices & cheesy nutritional yeast. Toss it together, and in no time you have flavor-packed little morsels waiting for the oven. They're great eaten plain as a snack, in salads, rice bowls, burritos, wraps, etc. Hope you enjoy munching on these as much as we do!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make or adapt this! I love seeing your recreations!

Vegan, gluten-free, oil-free

Ingredients
Two 15 oz. cans garbanzo beans
3 Tbsp. nutritional yeast
2 1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt, more/less to taste
Optional: smoked paprika, chipotle powder for a kick (start small, it's strong!)

Directions
Preheat oven to 375.
Rinse and drain chickpeas. Lightly pat dry on a towel.
Add all ingredients to a bowl and stir to thoroughly combine.
Spread out the seasoned chickpeas on a rimmed baking sheet. (Give the pan a little shake, and they'll naturally spread out.)
Bake for about 25 minutes (or until desired crispiness) stirring halfway through.

*Note: can halve the recipe if desired. We store any leftovers in a sealed container in the fridge.

{Printer Friendly Version}

Save this recipe on Pinterest:

Teriyaki Baked Tofu

Fluffy, golden cubes of baked tofu generously tossed in an easy, homemade Teriyaki sauce that's sweet, savory, and so delicious! One of our very favorite tofu recipes! (Vegan, gluten-free, oil-free.)

This quick & easy homemade teriyaki sauce is the perfect way to jazz up the beautiful blank palette that is tofu! Simply toss some plain tofu cubes in the oven, and while they're baking to perfection, you can whip up the flavorful teriyaki sauce so it's ready and waiting to coat those golden cubes when they're hot out of the oven. (Warning: we find them a bit addicting!)

I love serving them on a bed of warm brown rice or quinoa and simple steamed veggies on the side. (Broccoli is an amazing pairing!) It's a great recipe to make even for those who may not normally enjoy tofu because of the huge flavor punch from the sauce (and awesome texture of baked tofu). Hope you enjoy as much as we do!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you recreate this! I LOVE seeing what you guys cook up!

Vegan, gluten-free (with tamari), oil-free

Ingredients
14 oz. extra-firm tofu
Optional for serving: rice, quinoa, sliced green onions, sesame seeds

{For the teriyaki sauce}
1/4 cup tamari (or soy sauce)
2 1/2 Tbsp. brown sugar (or 3 Tbsp. maple syrup)
1/3 cup vegetable broth or water
2 tsp. rice vinegar
1-2 cloves garlic, minced
2 tsp. ginger, freshly grated
1 Tbsp. corn starch (or arrowroot or other thickener)

Directions
Preheat oven to 375.
Place parchment paper (or Silpat) on a baking sheet.
Gently squeeze some of the excess liquid from the tofu. (I place mine between a couple kitchen towels and lightly press down for about 15 seconds.)
Cut tofu in about 3/4-inch cubes and place in single file on baking sheet.
Bake tofu 25-30 minutes, flipping/stirring halfway through.
While tofu is baking, place all teriyaki ingredients in a bowl and whisk well to combine.
When there's about 5-10 minutes baking time remaining for the tofu, start warming the teriyaki sauce.
In a skillet over med-high heat, whisk teriyaki sauce once more and add to skillet. Stir occasionally with a spatula.
When tofu is done, carefully add baked cubes to skillet with sauce.
Stir frequently to coat the tofu cubes until sauce thickens (about 5-6 minutes).
Serve as is, or with rice, quinoa, in veggie bowls, with stir-fry, etc.!

Note:
If serving with rice or quinoa, begin cooking that before the tofu to be sure it's done when you're ready to serve!
This is a pretty forgiving sauce recipe - feel free to play around with your own favorite flavors (more/less ginger & garlic, or try coconut sugar in place of brown sugar, etc.)

{Printer Friendly Version}

Need more tofu inspiration? More of our faves!

Tofu Scramble with Spinach & Tomato

Asian Garlic Tofu with Rice

Easy Savory Baked Tofu

Save this recipe on Pinterest: