Teriyaki Sauce - Purebread

Teriyaki Sauce

August 10, 2018

I use this sauce on crispy fried tofu but it would be just as tasty on chicken. It is heavily modified from a version circulating on the internet that had so much sugar it would be more suited to ice cream than the main course! However, suitably tweaked it is a really tasty sauce.

Drizzle it over your choice of fried protein and serve on rice with a salad to produce a quick and enjoyable meal.


1Combine the 1 cup of water, sugar, sherry/rice wine if using, soy sauce, honey, garlic and ginger in a small saucepan and bring to the boil over medium heat, stirring throughout.

2Gradually add the cornstarchmix to thicken the sauce as you wish – some people like their sauces thicker than others, so experiment a little!


1 cup water

1 ½ Tbsp brown sugar

2 Tbsp cooking sherry or rice wine (optional but it does add to the flavour)

¼ cup gluten free soy sauce

1 Tbsp honey

1 large clove of garlic, crushed

½-1 tsp finely grated root ginger

2Tbsp maize cornflour mixed in ¼ cup cold water – you may not need all of this so add carefully when thickening the sauce