3 tbsp soy sauce or tamari
2 tbsp rice wine vinegar
1 tbsp oil (canola, olive, sesame or whatever is in your pantry)
1 tbsp honey, agave or brown sugar
1-2 tsp sriracha hot sauce
1 tbsp sesame seeds
1 minced garlic clove
1 tbsp corn starch (optional)
- Mix all ingredients in a bowl with a whisk until well blended
- Pour over cubed or sliced tofu or tempeh and marinade from 1 hour up to a week
Adding cornstarch helps to "tighten" up the marinade during the cooking process.
This recipe is also great added to a veggie stirfry.
In this pic I used the marinade for sauteed tempeh, and served it with steamed kale and quinoa.Sweet and Sour Sauce
1/4 cup honey or agave
2 tbsp rice wine vinegar (or any vinegar)
2 tbsp ketchup
2 tbsp soy sauce
1 tsp ginger
1/3- 1/2 cup pineapple juice
1 tbsp cornstarch
- Bring to a boil, stirring constantly until thickened
This sauce is great on tofu, chicken seitan or on "meat"balls for a party platter.