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“From the Vegetarian Grilling cookbook. It states that this marinade is thickened with cornstarch so it has good vegetable-clinging characteristics and makes an excellent dipping sauce. It is particularly good on tofu.”
READY IN:
20mins
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan over medium-high heat, heat the sesame oil and canola or peanut oil. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the tamari, sherry, brown sugar, and lime juice and bring to a boil.
  2. Mix together the pineapple juice and cornstarch until you have a smooth paste. Stir into the tamari mixture and cook until the sauce is thickened, about 5 minutes. Set aside to cool.
  3. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

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