This vegetarian meatloaf is made with tofu, tomatoes, Parmesan cheese, eggs, and breadcrumbs.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- ½ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons sesame seeds
- 2 cloves minced garlic
- 1 (1 inch) piece fresh ginger, grated
- ¼ cup cold water
- 1 tablespoon cornstarch
Instructions
- Stir together soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger in a small saucepan over medium-high heat.
- Whisk together water and cornstarch in a small bowl; add to soy sauce mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, 5 to 7 minutes.
- If using as a marinade, leave cornstarch and water out of the recipe. Just mix ingredients together in a bowl, rather than heating them, before marinating.
Reviews
Vickery Ferrell Fieeld, to help cut down on the SALTINESS I use Sweet Soy Sauce. It also has a pleasant taste and my family prefers it in all the recipes calling for soy sauce.
Used half the sauce to marinate chicken legs and thighs before heating and before adding cornstarch and water. Reduced water and cornstarch by half to accommodate less volume. Served the sesame seeds on the side for people to add per their preference. Used the thickened sauce to glaze the chicken after cooking. The ginger really comes through. Not overly sweet, and we did not find it salty. It would really depend on what soy sauce you use. Comes together quickly, very tastey. Would 100% make again.
I added a little extra honey and brown sugar – 1 tsp each but I would probably only add 1 tbsp of sesame seeds but really nice flavour
It made an awesome marinade will definitely be using it for that again,was not crazy about it as a sauce though.
As is: it was okay, but not something I was looking forward to putting on my chicken and vegetables for eating. I don’t think it was overly salty or anything, it was just okay and not the teriyaki sauce I was expecting. So I tripled the sugar and doubled the honey. Now it’s good stuff.
This was very sweet AND very salty. Next time I’ll cut the honey and sugar in half and go from there.
My only change was the amount of soy sauce (I used tamari). I used 1/3 cup tamari and added 1/4 c water but ultimately it was still too salty. I love salt but this was a bit much. Husband recommended I added 1 tablespoon of monkfruit next time. Otherwise it was perfect as is.
I have been looking for a homemade teriyaki recipe for a while and decided to try this one. I made it exactly to the recipe but doubled it. However, I did toast the sesame seeds which heightened the flavor. An outstanding teriyaki that can be used as a marinade or dipping sauce. I may never buy teriyaki from the store again. Next time I might try the Molasses trick one of the reviewers suggested. Make it and I promise you wont be disappointed.
So good! I use this as a marinade for salmon.
Pretty good, next time I will only be adding a 1/4 cup of soy sauce to the mix, it was wayyy to soy saucey for me, didn’t taste quite like the honey teriyaki that I’m used to.
I used 1 Tbs Honey powder and 1 Tbs brown sugar and loved it!
I think this recipe is asking for too much soy sauce. I even used low sodium soy sauce and it still came out salty. I added more brown sugar and still the soy sauce over power all of the other flavors.
I made this to marinade chicken, left out the cornstarch & cooking step. I use ground ginger and followed the recipe as it was. I marinated chicken for a few hours then baked it all in the oven. A big hit, will definitely make again! Delicious!
Too Salty.
No changes made this time
Coved 19 makes for some interesting issues…like not having the normal teriyaki sauce in the cupboard. So I looked through the recipes and found this one. I agree with previous reviews that the sauce was salty. An extra teaspoon of brown sugar took care of it. I also added red pepper flakes as we enjoy a bit of heat in our food. My husband loved the stir fry made with this sauce…thanks for sharing the recipe!
Delicious! Made it with white wine vinegar and it tasted awesome. Not sure if it’s the same as rice wine, but it was still awesome. Poured it over stir-fried steak with bell peppers and my family loved it! Mahalo for the recipe.
Very good. Added some extra honey and molasses as mentioned in the reviews. Turned out great!
Not sweet enough for my taste. Added 1c. Brown sugar and a little more honey.
My family loved this. I made it to go over a chicken and vegetable stir fry and rice. Scrumptious!! I’m looking forward to using it as a marinade too. I’ll be using it often. Thanks for posting it!
I doubled the recipe but may have added a couple more cloves of garlic than what was called for. I used Kikkoman reduced sodium tamari sauce to cut down on the salt. I find rice wine vinegar is not strong enough for me-.when I make dipping sauce, I use Bartenura balsamic vinegar as a kosher substitute for black vinegar, so that is what I subbed for the rice wine vinegar. It gave a more robust flavor to the sauce. The only thing I’m working on is the corn starch slurry…while it’s fine when the sauce is made fresh, once it’s in the fridge it can break and get clumpy, so I will experiment with tapioca starch. Despite the textural issues with cornstarch, this is an excellent recipe-I could eat it with a spoon, it’s so good!