- .25 cup soy sauce
- 1 thumb ginger minced with garlic
- 3-4 cloves fresh garlic minced with ginger
- .25 - .5 cup pineapple juice
- 1 Tbs tapioca starch or more if you like it extra sticky.
- .5 cup water as necessary
- mix everything together in a measuring cup; ensure there are no lumps in the starch.
Traditional Teriyaki sauce uses brown sugar; we've replaced it with pineapple juice. You may need to add more or less pineapple juice to suit your tastes. We have also made this recipe using date syrup, and ginger syrup (in which case we omitted half the fresh ginger). You can add any sweetener that you like, but we really like the pineapple juice. We have substituted tapioca starch for corn starch to make this recipe Whole30 compliant. You can use any starch you want. 1 Tbs is often plenty, but if you want to make your Teriyaki-covered business extra sticky, use more starch. If you want it more like a glaze, use less starch. If you started with too little, and want more sticky, mix 1/2tsp at a time with cold water and add it to your dish on the stove; wait just a minute or two and see if it's the right stickiness. We especially like this sauce over our Slo-n-Lo tofu. To make it more like General Tso, we add chili spice and toss in dried hot peppers. This Teriyaki base is a good jumping off point for all kinds of dishes including: Lo Mein, Jackfruit, or Baked Cauliflower.