Teriyaki Sauce Recipe

The complaint I hear most about tofu is that it has no flavour. People say that like it is a bad thing, but that is the beauty of tofu. It is so versatile because it has no discernible flavour. Could you transform pork into a delicious cheesecake? No way, but tofu, it totally works. I will post a recipe for that another day,  today is all about gearing up for BBQ season. Here is a recipe that even meat lovers can get on board with. First things first: know your tofu. Not all tofu is created equal. As a rule of thumb, I use silken for desserts and extra firm for savoury cooking. Silken tofu would fall apart on the grill and you would be left with a mess and hungry guests. Here is what you need for the marinade.

1 cup soy sauce

1 clove garlic smashed

1 cup sugar

1 teaspoon fresh ginger

up to 3/4 cup plum wine

Combine everything except the wine and bring to a boil. Add wine to taste. As with any marinade, the longer you leave the tofu soaking, the more it will infuse. I also like to use this marinade with vegetables, it is particularly nice with courgettes (zucchini for my American friends).

You can freeze the marinade after use and use it again. Growing up, we always had Teriyaki sauce in the freezer.

Enjoy your BBQ 😉

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