Homemade Teriyaki Sauce

Add all ingredients (tamari (0.25 cup) or coconut aminos, maple syrup (2.5 tbsp), rice vinegar (2 tbsp), water (0.75 cup), ginger (1.5 tsp), garlic (3 cloves), and cornstarch (2 tsp)) to a high-speed blender. Blend on medium-low speed until no large chunks of ginger or garlic remain and the mixture is well combined — about seconds (30). It will look pale and foamy.

Transfer the mixture to a medium saucepan and turn to medium heat. Let the sauce come to a boil, bubbling vigorously and rising up the sides of the pan. This will take about [2-3 minutes]. Start 3m timer

Once boiling and bubbly, reduce the heat to low and whisk for [5-10 minutes], or until the sauce reaches your desired thickness. It will thicken even more as it cools. Start 10m timer

Transfer to a heat-proof container like a glass jar or storage container and let cool. Enjoy it in our Rainbow Vegetable Edamame Bowls, or in place of the tahini sauce or peanut sauce in our Tofu Noodle Stir-Fry with Spring Vegetables or Crispy Tofu Lettuce Wraps.

Leftover sauce will keep in the refrigerator for [4-5 days] or in the freezer for up to month (1).