Teriyaki Sauce

from the SPOT restaurant, Hermosa Beach, California
From: ma299bb@sdcc6.ucsd.edu (Brett Garrett)

Boil	1/2 cup honey
1/4 cup water
1/2 cup tamari
1/4 cup wine vinegar
1 Tbsp chopped onion

Add	2 Tbsp cornstarch mixed with
1/4 cup water

Simmer 10 minutes.  Serve over veggies & optional
"teriyaki tofu," prepared by baking the following
for 45 minutes at 350 degrees:

1 pound firm tofu, cut into cubes
1 Tbsp tamari
1 1/2 tsp honey
1/8 tsp garlic
1/4 tsp tarragon
1/4 tsp ginger
Dash cayenne
2 Tbsp onion
2 c. water (can use some beer too)

Mix in a blender or with a whisk until smooth.  Preheat a non-stick
(VERY important) skillet to fairly hot, but not like wok.  pour just enough
batter to  barely cover the bottom of the skillet.  It'll be sort of
like a thin pancake that you don't have to flip.  When they're done
they'll curl up slightly at the edges.  Remove from pan onto a cloth.
Don't pile up until they've cooled.  Fold up in quarters and pile on a
plate for everyone to grab.  This makes about 10 8-10 inch injeras.