Out of Tamari, one case
Tamari substitute by cooking method
8 options, ranked, with the exact amount
Use Stir-fries
Same amount as the tamari
The best tamari substitute depends on the cooking method: soy sauce for stir-fries, coconut aminos for marinades, liquid aminos for dressings, and Worcestershire sauce for sauces. Each method has specific requirements for flavor and texture.
- The tweak —
- Add directly to the wok or pan during cooking, or mix with other sauce ingredients beforehand.
- Best for —
- Asian stir-fries
One casethe full tamari card
Every option, one card
Ranked| # | Substitute | Instead of tamari |
|---|---|---|
| 1 | Stir-friesAsian stir-fries | Same amount |
| 2 | Marinadesmeat marinades | Same amount |
| 3 | Dressingssalad dressings | Same amount |
| 4 | Saucescooking sauces | Same amount |
| 5 | Soupsbroth-based soups | Same amount |
| 6 | Braisingmeat braising | Same amount |
| 7 | Grillingmeat grilling | Same amount |
| 8 | Bakingsavory baked goods | Same amount |
Stir-fries
similar umami
For stir-fries, soy sauce or liquid aminos work best as tamari substitutes. They provide the right balance of saltiness and umami that complements the high-heat cooking method. The liquid consistency helps distribute flavor evenly.
- Best for
- Asian stir-fries, vegetable stir-fries, meat stir-fries, noodle dishes, quick cooking methods
- Texture
- liquid, easy to distribute
- Prep
- Add directly to the wok or pan during cooking, or mix with other sauce ingredients beforehand.
Soy sauce or liquid aminos work best for stir-fries.
Marinades
similar umami, good penetration
For marinades, coconut aminos or Worcestershire sauce work best as tamari substitutes. They provide the umami depth needed for flavor penetration and work well with longer marinating times. Coconut aminos is especially good for longer marinating periods.
- Best for
- meat marinades, vegetable marinades, grilling, roasting, longer marinating times
- Texture
- liquid, good for absorption
- Prep
- Mix with other marinade ingredients and let the food marinate for the recommended time.
Coconut aminos or Worcestershire sauce work best for marinades.
Dressings
similar umami, not overpowering
For dressings, liquid aminos or coconut aminos work best as tamari substitutes. They provide the right balance of flavor without being too strong, and their liquid consistency helps create smooth, well-emulsified dressings.
- Best for
- salad dressings, dipping sauces, cold applications, light cooking, finishing touches
- Texture
- liquid, easy to emulsify
- Prep
- Whisk with other dressing ingredients until well combined and smooth.
Liquid aminos or coconut aminos work best for dressings.
Sauces
complex umami, rich flavor
For sauces, Worcestershire sauce or fish sauce work best as tamari substitutes. They provide the complex umami depth needed for rich, flavorful sauces and work well with longer cooking times and reduction methods.
- Best for
- cooking sauces, dipping sauces, glazes, reduction sauces, complex flavor profiles
- Texture
- liquid, good for reduction
- Prep
- Add to the sauce during cooking and allow to reduce and concentrate the flavors.
Worcestershire sauce or fish sauce work best for sauces.
Soups
similar umami, good for broths
For soups, miso paste or liquid aminos work best as tamari substitutes. They provide the umami depth needed for rich, flavorful broths and work well with longer cooking times. Miso paste is especially good for authentic Asian flavors.
- Best for
- broth-based soups, miso soup, Asian soups, long-simmering soups, vegetable soups
- Texture
- liquid, good for distribution
- Prep
- Add to the soup during cooking, or add miso paste at the end to preserve its probiotic benefits.
Miso paste or liquid aminos work best for soups.
Braising
similar umami, good for long cooking
For braising, soy sauce or Worcestershire sauce work best as tamari substitutes. They provide the umami depth needed for long, slow cooking methods and help develop rich, complex flavors over time.
- Best for
- meat braising, vegetable braising, long cooking methods, tenderizing, flavor development
- Texture
- liquid, good for braising liquid
- Prep
- Add to the braising liquid and cook slowly to develop flavors.
Soy sauce or Worcestershire sauce work best for braising.
Grilling
similar umami, good for high heat
For grilling, coconut aminos or Worcestershire sauce work best as tamari substitutes. They provide the umami depth needed for high-heat cooking and work well with the caramelization and smoky flavors that grilling produces.
- Best for
- meat grilling, vegetable grilling, high-heat cooking, caramelization, smoky flavors
- Texture
- liquid, good for basting
- Prep
- Use as a basting liquid or mix with other grilling ingredients.
Coconut aminos or Worcestershire sauce work best for grilling.
Baking
similar umami, good for baking
For baking, liquid aminos or coconut aminos work best as tamari substitutes. They provide the umami depth needed for savory baked goods and work well with the lower, more controlled heat of baking.
- Best for
- savory baked goods, bread baking, cracker baking, low-heat applications, flavor enhancement
- Texture
- liquid, good for mixing
- Prep
- Mix with other ingredients before baking, or brush on during baking for flavor.
Liquid aminos or coconut aminos work best for baking.
How it behaves in this recipe
Tamari substitutes work best when chosen based on the specific cooking method and requirements. The best substitute depends on cooking time, heat level, and the other ingredients in the dish.
Tips for substituting tamari
15 tips- For stir-fries, use soy sauce or liquid aminos for the best flavor distribution
- For marinades, coconut aminos works well for longer marinating times
- For dressings, liquid aminos or coconut aminos provide the right balance
- For sauces, Worcestershire sauce or fish sauce add complex umami depth
- For soups, miso paste provides authentic Asian flavor
- For braising, soy sauce or Worcestershire sauce work well with long cooking times
- For grilling, coconut aminos or Worcestershire sauce complement smoky flavors
- For baking, liquid aminos or coconut aminos work well with lower heat
- Always adjust quantities based on the cooking method and other ingredients
- Consider the cooking time when choosing a substitute
- High-heat methods work best with liquid substitutes
- Long cooking methods can handle stronger-flavored substitutes
- Cold applications work best with milder substitutes
- Consider the other ingredients in the dish when choosing a substitute
- Test the substitute in a small batch before using in large quantities
Notes on tamari
- For high-heat cooking, use liquid substitutes that distribute well
- For long cooking times, use stronger-flavored substitutes that can stand up to extended cooking
- For cold applications, use milder substitutes that won't overpower other ingredients
- For reduction methods, use substitutes that concentrate well and develop complex flavors
- For quick cooking, use substitutes that provide immediate flavor impact
- For slow cooking, use substitutes that develop and deepen over time
- For finishing touches, use substitutes that provide clean, bright flavor
- For base flavors, use substitutes that provide deep, foundational umami
Questions
10 questionsWhat's the best tamari substitute for stir-fries?
Soy sauce or liquid aminos work best for stir-fries. They provide the right balance of saltiness and umami that complements the high-heat cooking method and distribute flavor evenly.
What's the best tamari substitute for marinades?
Coconut aminos or Worcestershire sauce work best for marinades. They provide the umami depth needed for flavor penetration and work well with longer marinating times.
What's the best tamari substitute for dressings?
Liquid aminos or coconut aminos work best for dressings. They provide the right balance of flavor without being too strong and their liquid consistency helps create smooth, well-emulsified dressings.
What's the best tamari substitute for sauces?
Worcestershire sauce or fish sauce work best for sauces. They provide the complex umami depth needed for rich, flavorful sauces and work well with longer cooking times and reduction methods.
What's the best tamari substitute for soups?
Miso paste or liquid aminos work best for soups. They provide the umami depth needed for rich, flavorful broths and work well with longer cooking times.
What's the best tamari substitute for braising?
Soy sauce or Worcestershire sauce work best for braising. They provide the umami depth needed for long, slow cooking methods and help develop rich, complex flavors over time.
What's the best tamari substitute for grilling?
Coconut aminos or Worcestershire sauce work best for grilling. They provide the umami depth needed for high-heat cooking and work well with the caramelization and smoky flavors that grilling produces.
What's the best tamari substitute for baking?
Liquid aminos or coconut aminos work best for baking. They provide the umami depth needed for savory baked goods and work well with the lower, more controlled heat of baking.
Can I use the same tamari substitute for all cooking methods?
While you can use the same substitute for all methods, different cooking methods work better with specific substitutes. Consider the cooking time, heat level, and other ingredients when choosing a substitute.
How do I adjust the quantity of tamari substitute for different cooking methods?
Start with a 1:1 ratio and adjust based on the cooking method. For high-heat methods, you may need slightly more. For cold applications, you may need slightly less. Always taste and adjust as needed.