Step 1

Add all ingredients (tamari or coconut aminos, maple syrup, rice vinegar, water, ginger, garlic, and cornstarch) 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 30 seconds. It will look pale and foamy — this is normal!

Step 2

Transfer the mixture to a medium saucepan (large enough for the mixture to boil) and turn to medium heat. Let the sauce come to a boil and keep an eye on it — it should begin to bubble vigorously and start going up the sides of the pan. This will take about 2-3 minutes.

Step 3

Once boiling and bubbly, reduce the heat to low and whisk for 5-10 minutes, or until the sauce reaches your desired thickness. We like whisking for 5 minutes and leaving the sauce on the thinner side, as it will thicken even more as it cools. If you like your teriyaki sauce thicker, whisk for up to 10 minutes.

Step 4

Transfer to a heat-proof container like a glass jar or storage container and let cool. Enjoy with bowls (recipe coming soon!), Tofu Noodle Stir-Fry with Spring Vegetables, or Crispy Tofu Lettuce Wraps.

Step 5

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