*Teriyaki Glaze: Mix together ½ cup low sodium soy sauce or tamari (get gluten-free soy sauce, if needed), 2–4 tablespoons honey or coconut sugar (to taste), ¼ cup water, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon minced garlic. Take out ⅓ cup marinade and reserve for glaze. Pour the remaining marinade into a baggie/container with tofu or chicken. Let marinate for at least 30 minutes to overnight. Flip halfway through for even marinating.
Combine the reserved ⅓ cup marinade with 1 teaspoon cornstarch and heat in the microwave or in a small saucepan until thickened (a few minutes. must come to a boil in order to thicken using cornstarch)
Recipe courtesy of Wife Mama Foodie.