2,185 tamari recipes

Auntie Yuan duck salad slivers honey-roasted duck and crispy skin over puffed mai fun noodles, shredded lettuce, scallions, and cilantro. Drizzled with garlic-soy-rice vinegar dressing for a Chinese-American restaurant classic.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

This is a easy good and tasty way to prepare a lemon chicken.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Chicken in fermented black bean sauce made entirely in the microwave with garlic, ginger, sherry, sesame oil, and chili paste. A Chinese takeout favorite ready in 30 minutes.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Refreshingly tasty! All the ingredients in the recipe are complementary. If you can't handle the heat, reduce the amount of red chili to your own taste.

Instead of going through the hassle of using the oven, use the crockpot to cook this savory and succulent dish that will have you licking your fingers.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.

This stir fry is made with lean pork, variety of vegetables, and Chinese seasonings. It' quick, easy and very tasty, serve it over a bed of rie, a great busy weeknight meal.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Pineapple ginger sauce with garlic and soy sauce, thickened with cornstarch for a glossy finish. A fat-free, 15-minute stir-fry sauce with bright tropical flavor.

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

Thai pork satay with a spicy lime-ginger-soy marinade grilled on bamboo skewers, served with a creamy peanut-lime dipping sauce. A crowd-pleasing appetizer for summer grilling.