Soy and Gluten-Free Teriyaki Sauce

Soy and Gluten-Free Teriyaki Sauce

Easy | 20 MIN | 1 ¾ Cups

For a number of years we used our own adaptation of an Emeril Lagasse teriyaki sauce, which uses soy sauce. However, once we discovered coconut aminos we switched to that as the base of the sauce. The natural sweetness of coconut aminos lends itself very well to this sauce and it’s not at all like the cloyingly sweet teriyaki you may have experienced in some restaurants. It goes great on fish, chicken, beef, tofu and even noodles.


  • ½ cup organic coconut aminos
  • 1 cup water
  • 2 tablespoons organic toasted sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon minced scallion
  • 2 limes, juiced


Put all the ingredients in a 4-cup measuring cup and blitz with an immersion blender. Or you can do this in a food processor. Easy breezy!

We often double this recipe so we have it on hand to quickly make a tasty dish. We will put it on fried tofu or bake it into tofu or on soba, rice, or Lomein noodles just to name a few quick dishes.


Several years ago we started using an adaptation of an Emeril Lagasse teriyaki sauce.