We made this glaze with this sweet potato recipe from Bon Appetit, but since Mr. Printz isn’t a huge fan of the sweet potato, I wanted to save the glaze separate so we could try it with tofu and other proteins. Note: this is a double recipe (except maple syrup), since it’s tasty as all hell and I am generous with my glazes. Whatever you cook it on, the water will need to cook off.
Ingredients
- 2 tablespoons pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon white miso
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tsp red pepper flakes, or more to taste
- 1/2 cup water
Prepare
Whisk all ingredients together in a small bowl. Can be stored in the refrigerated and re-whisked for at least 3 days.