2,225 tamari recipes

Stir-fried vegetables with napa cabbage, bean sprouts, bamboo shoots, water chestnuts, and spinach in soy sauce. A crunchy, vegan wok-tossed side dish ready in 30 minutes.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

Soba noodles with snow pea greens and shiitake mushrooms in a shallot-chili-soy-rice wine sauce. An oil-free Japanese-style noodle bowl with deep umami and tender seasonal greens.

Asian-style grilled chicken marinated in soy sauce, rice wine, sesame oil, fresh ginger, and brown sugar. Marinate for an hour or overnight for deeper flavor.

Fried garlic chicken balls, walnut-sized ground chicken poppers seasoned with crushed garlic, ginger, soy, and sherry, rolled in a cornstarch-flour coat and deep-fried golden.

Soft fish tacos with sauteed red snapper, caramelized red onions, lime juice, and fresh herbs in warm tortillas. A quick 30-minute dinner with bright, clean Mexican-inspired flavors.

Shrimp and scallop kabobs marinated in a soy, ginger and garlic glaze, then skewered with sweet pineapple and zucchini and grilled until charred. Sweet-savory surf skewers, easy to make gluten-free.

Shell-on shrimp marinated in lemon juice and peanut oil, grilled over hot coals, and served with a sweet soy-brown sugar dipping sauce. A hands-on, peel-and-eat barbecue shrimp that's all about summer.

A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.

Bacon fried rice with mushrooms, peas, bell pepper, scallions, and scrambled egg tossed in soy sauce. A quick skillet fried rice using leftover rice and simple pantry ingredients.

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

A healthier take on a traditional Chinese recipe, with no MSG or food colouring, which are often added to commercially made versions.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.