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Anything Teriyaki Print E-mail

Belle and Liv got inspired to make these recipes because their mom found them some very cool lunch boxes from the folks at Laptop Lunches. They are reusable so they help save trees and keep plastic out of the landfill.

If you don't have a bento lunch box, you can use several small plastic containers with lids.

We made beef teriyaki but this same teriyaki marinade can be used for chicken, salmon, extra firm tofu or seitan.

{Makes 6 servings}

You'll need:

  • 1 pound of lean meat, fish, tofu or seitan - thinly sliced
  • 1/4 cup of sugar
  • 1 cup of soy sauce
  • 2 cloves of garlic - finely minced
  • 1 teaspoon of grated ginger
  • 3 tablespoons of oil
  • Adult help


  • A sharp knife
  • A medium-sized bowl
  • Plastic wrap
  • A heavy bottom fry pan
  • Tongs
  • A spatula
  • Hot pads
    1. Make the marinade by mixing together the sugar, soy sauce, garlic and ginger.
    2. Pour over the meat or tofu, turning the pieces until well coated.
    3. Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
    4. Heat the oil in the pan. Use the tongs to lift the meat/tofu out of the bowl, one piece at a time. Let the marinade drain off over the bowl before transferring to the pan.
    5. Stir fry, browning the meat/tofu quickly. This may be a place to ask for adult help. Remember the "P" word.
    6. Pour the left-over marinade over the meat/tofu and fry for 4-5 minutes longer until the marinade forms a glaze on the meat/tofu.
    7. Use the tongs to take the teriyaki out of the fry pan when done. It can be eaten warm or cold.