Basics: Marinade

Making a marinade is actually really easy. all it needs to be is acidic. Normally a good marinade liquid is a balance of salty, acidic and sweet. Oil often helps distribute the marinade and balance the flavours too.

Marinating Tofu

When I’m not using the smoky marinade from the Veganomicon I have two go-to versions.

Maple & Sesame Marinade

  • 4 parts double strength veggie stock
  • 2  parts maple syrup
  • 2 parts cider vinegar or red wine vinegar
  • 1 part sesame oil

Whisk together then use to marinate!

Vegetarian Soy Marinade

This one uses the pre-made ‘Vegetarian Stir-fry Sauce’ that you can get at various Asian grocery places. It is basically a mock-oyster and soy sauce made with the same mushroom flavouring that goes into a lot of Asian mock-meats.

  • 4 parts vegetarian stir-fry sauce (or 2 parts kecap manis and 2 parts stock)
  • 2 parts mirin (rice wine vinegar) or  sake
  • 1 part corn oil or olive oil
  • 1 part sugar or agave syrup

Whisk together then use to marinate!

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