Type what you have

Ingredients

• ✓ tamari
• fermented black bean
• vegetable oil
• thai chile
• shallot
• ginger
• garlic
• rice wine
• brown sugar
• sichuan pepper
• five-spice powder
• sesame oil

Instructions

1. 1 Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
2. 2 Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
3. 3 Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
4. 4 Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

By Buckwheat Queen

Ingredients

• ✓ tamari
• ketchup
• mustard
• white pepper

Instructions

1. 1 Stir ketchup, tamari, mustard, and white pepper together in a bowl.

By Sara

Ingredients

• ✓ tamari
• black peppercorn
• garlic
• white sugar
• salt
• beef filet
• butter

Instructions

1. 1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
2. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Marla

Ingredients

• ✓ tamari
• olive oil
• nutritional yeast
• cider vinegar
• lemon juice
• garlic powder
• basil
• oregano
• thyme

Instructions

1. 1 Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.

By JADZIA

Ingredients

• ✓ tamari
• butternut squash
• basmati rice
• brussels sprout
• carrot
• chickpea
• soy milk
• turmeric
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
2. 2 Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
3. 3 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

By BMARYV

Ingredients

• ✓ tamari
• water
• lapsang souchong tea
• brown sugar
• pineapple juice
• canola oil
• ginger root
• garlic
• sherry
• honey

Instructions

1. 1 Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.
2. 2 Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.

By Vanessa C

Ingredients

• ✓ tamari
• olive oil
• sesame oil
• garlic
• cremini mushroom
• carrot
• red bell pepper
• soba noodle
• water
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When Instant Pot displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
2. 2 Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.

By thedailygourmet

Ingredients

• ✓ tamari
• canola oil
• garlic
• ginger root
• lime
• firm tofu

Instructions

1. 1 Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
2. 2 Squeeze lime juice over tofu before serving.

By Syd

Ingredients

• ✓ tamari
• chicken leg
• chili powder
• garlic powder
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Fernandes

Ingredients

• ✓ tamari
• vegetable bouillon
• water
• mushroom
• wakame seaweed
• olive oil
• garlic
• coconut milk
• cilantro
• lime

Instructions

1. 1 Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
2. 2 Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

By A

Ingredients

• ✓ tamari
• brown rice
• quinoa
• water
• chia seed
• sesame seed
• flax seed
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
2. 2 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
3. 3 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
4. 4 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
5. 5 Bake until crackers are dry and crisp, 2 to 3 minutes more.

By Cazuela

Ingredients

• ✓ tamari
• chickpea
• garlic
• lemon
• lemon juice
• vegetable bouillon
• water

Instructions

1. 1 Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

By Mary Maynard

Ingredients

• ✓ tamari
• spaghetti
• sesame seed
• sesame oil
• balsamic vinegar
• sucanat
• chili paste
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
3. 3 Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
4. 4 Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

By pizzaface

Ingredients

• ✓ tamari
• cashew
• garlic
• carrot
• lemon
• flat-leaf parsley
• mayonnaise
• salt

Instructions

1. 1 Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.

By Barbara Sauermann

Ingredients

• ✓ tamari
• vital wheat gluten
• vegetable broth
• liquid aminos
• nutritional yeast
• olive oil
• garlic
• water

Instructions

1. 1 Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
2. 2 Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
3. 3 Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.

By Deborah Mackenzie

Ingredients

• ✓ tamari
• five-spice powder
• ginger
• sake
• rice vinegar
• sesame oil
• ahi tuna steak
• wasabi pea
• brown sugar

Instructions

1. 1 In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
2. 2 Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
3. 3 While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

By chefbeo71

Ingredients

• ✓ tamari
• tahini
• olive oil
• water
• red wine vinegar
• lemon juice
• ginger root
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper in a blender; blend until smooth.

By Matt Sandler

Ingredients

• ✓ tamari
• spaghetti
• peanut butter
• honey
• chili sauce
• sesame oil
• ginger
• garlic
• green onion
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

By kelcampbell

Ingredients

• ✓ tamari
• green lentil
• peanut butter
• rice vinegar
• water
• lemongrass paste
• sugar
• vegetable oil
• lime
• green curry paste
• ginger
• garlic paste
• kamut grain
• cherry tomato
• radicchio
• cilantro

Instructions

1. 1 Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
2. 2 Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
3. 3 Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
4. 4 Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
5. 5 Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

By Buckwheat Queen

Ingredients

• ✓ tamari
• sesame oil
• mirin
• honey
• rice wine vinegar
• ginger
• green onion
• garlic
• tuna steak
• sesame seed
• olive oil

Instructions

1. 1 Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
2. 2 Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
3. 3 Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

By Nettie

Ingredients

• ✓ tamari
• olive oil
• lemon juice
• tahini
• nutritional yeast
• honey
• oregano
• mayonnaise
• salt
• pepper

Instructions

1. 1 In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.

By Paula

Ingredients

• ✓ tamari
• sesame seed
• tomato
• cheddar cheese
• tomato paste
• parsley
• cottage cheese
• feta cheese
• egg
• black pepper
• marjoram
• basil
• oregano
• zucchini
• garlic
• onion
• vegetable oil
• water
• bulgur

Instructions

1. 1 Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
4. 4 Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
5. 5 Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
6. 6 Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
7. 7 Bake in the preheated oven until bubbly, about 45 minutes.

By MBauer

Ingredients

• ✓ tamari
• parsley
• rice vinegar
• white vinegar
• white sugar
• pineapple juice
• water
• cornstarch
• white pepper
• salt
• garlic powder
• ginger
• egg
• green onion
• pea
• ground pork
• rice vinegar
• carrot
• long-grain white rice
• salt
• water

Instructions

1. 1 Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
3. 3 Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
5. 5 While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
6. 6 Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
7. 7 Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

By Buckwheat Queen

Ingredients

• ✓ tamari
• ground beef
• jalapeno pepper
• blue cheese
• onion powder
• garlic powder
• soy sauce
• salt
• swiss cheese
• hamburger bun

Instructions

1. 1 Preheat a grill for high heat.
2. 2 In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
3. 3 Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

By MRSTEWART

Ingredients

• ✓ tamari
• sesame oil
• pork chop
• cauliflower rice
• broccoli floret
• mushroom
• celery
• garlic
• egg
• green onion

Instructions

1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday

Ingredients

• ✓ tamari
• adzuki bean
• olive oil
• garlic
• kale
• water
• cumin
• coriander
• salt
• pepper

Instructions

1. 1 Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer until tender, 30 to 45 minutes.
2. 2 Heat olive oil in a medium skillet over medium heat, and sauté garlic for about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer until kale is tender, about 20 minutes. Season with salt and pepper.

By skymonkey

Ingredients

• ✓ tamari
• chicken breast
• chicken thigh
• soy sauce
• honey
• garlic
• ginger root
• rice vinegar
• tapioca flour
• water

Instructions

1. 1 Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
2. 2 Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.
3. 3 Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.
4. 4 Pour sauce over pulled chicken and mix well.

By A Day In the Kitchen

Ingredients

• ✓ tamari
• water
• bay leaf
• garlic
• vegan worcestershire sauce
• ginger
• lemon
• black peppercorn
• flat-leaf parsley
• apple
• green bell pepper
• fennel
• shallot
• beer
• romaine lettuce
• onion
• potato
• carrot
• celery
• olive oil

Instructions

1. 1 Coat the bottom of a slow cooker crock with olive oil. Put celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf into the slow cooker crock. Pour water over the ingredients.
2. 2 Cook on Low for 8 to 10 hours, or on High for 4 hours.
3. 3 Remove and discard all solid chunks from the liquid using a slotted spoon.
4. 4 Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

By Buckwheat Queen

Ingredients

• ✓ tamari
• soba noodle
• carrot
• mango
• purple cabbage
• cilantro
• mint
• thai basil
• lime
• sesame oil
• sriracha sauce
• green onion

Instructions

1. 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
2. 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
3. 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ tamari
• rice vermicelli noodle
• shrimp
• rice paper
• red bell pepper
• mango
• asian slaw mix
• cilantro
• mint
• thai basil
• mirin
• rice vinegar
• ginger
• sesame oil

Instructions

1. 1 Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
2. 2 Slice shrimp in half lengthwise.
3. 3 Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
4. 4 Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
5. 5 Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

By WYERA