Teriyaki Marinade and Dipping Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the Vegetarian Grilling cookbook. It states that this marinade is thickened with cornstarch so it has good vegetable-clinging characteristics and makes an excellent dipping sauce. It is particularly good on tofu. Ingredients:
2 tablespoons toasted sesame oil |
1 tablespoon canola oil (or peanut oil) |
1 tablespoon fresh ginger, minced |
2 garlic cloves, minced |
1/2 cup tamari |
1/4 cup dry sherry |
3 tablespoons brown sugar |
2 tablespoons fresh lime juice |
1/4 cup pineapple juice |
1 tablespoon cornstarch |
Directions:
1. In a saucepan over medium-high heat, heat the sesame oil and canola or peanut oil. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the tamari, sherry, brown sugar, and lime juice and bring to a boil.
2. Mix together the pineapple juice and cornstarch until you have a smooth paste. Stir into the tamari mixture and cook until the sauce is thickened, about 5 minutes. Set aside to cool.
3. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
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