This recipe is more about the sauce than whatever you put it on, so have a little fun! I put it on noodles and roasted veggies, rice and steamed veggies, sushi—almost anything will do! It's also easily made gluten-free by putting it over a grain or using gluten-free noodles.
You need to get the sauce made before you start your veggies ‘n’ stuff. If you’re cooking noodles or rice, you’ll need to do those in advance too.
1 TBLSP olive oil
1/8 head of cauliflower, cut bite-sized
2 slices red onion, diced,
2 mushrooms, halved and sliced
½ cup cooked soya noodles
Leftover roasted veggies (I had asparagus and sweet potato)
1 ½ TBLSP Thick Teriyaki Sauce (homemade, below, or you could use store-bought)
- In a large frying pan (I like non-stick), heat the olive oil and quickly sauté the cauliflower, mushrooms, and onion on high heat.
- When the cauliflower is starting to soften, add the prepared noodles.
- Then add the pre-roasted veggies and stir the whole thing up until it’s heated through.
- Place the steaming pile of yumminess in your serving bowl and then blop the teriyaki sauce on top of it. Stir at will, and devour.
Thick Teriyaki Sauce
Makes 1 cup, so plan to use this for dips, dressings, and delectifying your tofu.
½ cup tamari (or soy sauce)
¼ cup water
2 TBLSP mirin
5 teaspoons brown sugar
¼ cup granulated sugar
3 cloves garlic, put through the press (use only two cloves if you’re shy)
1 inch ginger, peeled chopped a little, and put through the garlic press
½ TBLSP cornstarch
1 TBLSP water
- Combine tamari, water, mirin, both sugars, garlic, and ginger in a saucepan. Heat it gently (medium heat will do) until the sugar is dissolved, about 5 minutes..
- Meanwhile, in a small bowl, combine the cornstarch and water until it’s thoroughly dissolved.
- Add the cornstarch slowly (a dribble at a time) to the sauce until it’s incorporated. ]
- Simmer until thickened, about 5 minutes. You’ll want to watch this, and stir it frequently. With all that sugar, it will be inclined to burn suddenly.
- Dip sushi in it.
- Put it over rice, noodles, tempeh, seitan, baked sweet potato—the possibilities are endless!
- Put it over steamed veg, waffle-ironed tofu, and rice, and top it with furikake (a store-bought blend of seaweed, sesame seeds, and other yummies).