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“Chicken” teriyaki rice bowl, anyone? I made this using the fried “chicken” recipe I shared previously and cooked it with some of my homemade teriyaki sauce (recipe below) with bell peppers before topping it on some steamed rice.
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I’d also like to discuss the fact that tofu is obviously a staple in my diet especially in times when i don’t have any fresh local vegetables on hand. The best part about tofu that is available all year round??? I find that other veggies I love cooking with such as broccoli and cauliflower can be so expensive during certain times of the year especially during the rainy season so I just opt for what’s available. Some of the local veggies I love that are available pretty much available all year round, grown locally, and really affordable are Kang kong (water spinach), eggplant, string beans, bell peppers, and potatoes. What are yours? ☀️
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Homemade Teriyaki Sauce
Makes around 1 cup
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1/2 cup low sodium soy sauce*
1/2 cup water
1/3 cup + 1 tbsp coconut sugar (or other sugar of choice)
1/2 tsp minced ginger
1 tsp minced garlic
1 tsp ginger powder (or 1 tsp grated fresh ginger) _
1 tbsp cornstarch + 2 tbsp water
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*Note: If you have regular soy sauce, feel free to lessen to 1/3 cup and taste as you go since it can get a little salty if using regular soy sauce.
1. In a bowl, mix the corn starch and water.
2. Add in the rest of the ingredients. Mix.
3. Pour the mixture into a saucepan and leave to boil, stirring occasionally.
4. Leave to simmer until the sauce thickens from the cornstarch, around 7 minutes.
5. Turn off heat and set aside to use for the fried rice or other dishes. I store mine in a bottle and store it in the refrigerator for future use.
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