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This was delicious! The closest thing I had to rice wine was flat hard cider and sushi vinegar (not the same, I know), but it still worked really well. I also used about 1/2 the ginger the recipe called for. I dry fried some tofu then marinated it in the sauce for half an hour - so yummy!
I purchased some preserved black beans (called salted black beans at my oriental market) and was looking for ways to use them up so decided to make this sauce. 6 inches of ginger sounded like a lot to me, so I used a big toe's worth, grated (I keep mine in the freezer). Also used organic sugar, and a liberal sprinkling of red pepper flakes since I didn't have fresh red chilies. Assumed the rice wine was supposed to mean sake. Taste is fantastic -- like a jazzed up teriyaki sauce!! I just haven't decided what to marinate with it yet but will update my review when I do!