Homemade Teriyaki Take-Out

Craving of the day happens to be: Chinese.  Bonus, because there are a million things in the Chinese food 'genre' that are vegan-happy.  Yay!  Tonight's choice was a borrowed recipe from the 'Vegan with a Vengeance' cookbook.  Her cookbooks rock, but it's definitely not one of the prettiest things I've made: Wasabi mashed potatoes, sticky rice with blackened teriyaki tofu & a small cabbage side salad.

Pair with:
Vegan with a Vengeance Wasabi Mashed Potatoes
Salt n' Peppa Green Beans

Homemade Teriyaki Sauce:

1/4 cup soy sauce

1 cup water

1/2 tsp ground ginger

1/4 tsp garlic powder

5 Tbsp raw sugar

1-2 Tbsp maple syrup

2 Tbsp corn starch

1/4 cup cold water

Other Cooking Stuffs:

1 pkg extra-firm tofu, drained& pressed

In a small pan, combine soy sauce, water, ginger, garlic powder (I used fresh garlic, finely chopped), and raw sugar.  In a small bowl or cup combine water and corn starch and mix briskly until thoroughly mixed.  Stir into the mixture in the pan.  Bring to a slow boil until thick, and set to simmer until served.











For the rest of the dish:
Cook rice in a pot, or in a rice cooker.  Prepare the mashed potatoes in advance.  I always add peas and corn to mine.  Chop and rinse cabbage for side salad. 
Enjoy!

<3thehappyinsomniac