- Soy
balsamic
-
- ¼ c soy
sauce
- 3 T balsamic
vinegar
- 1 T
agave
- 1 T sesame
oil
- ¼ t cr red
pepper flakes
- 1 clove garlic,
minced
-
-
|
- Wine
and herb marinade
-
- 1/3 c white
wine
- 3 T white wine
vinegar
- T 2
shallots
- 1 T olive
oil
- 1 T
sugar
- 1 T minced
garlic
- 1 T dry mustard
powder
- 1 t
oregano
- 1 t
basil
- 1 t
marjoram
- Scant t
salt
- ¼ t
pepper
|
- Apricot
merinade
-
- 1 1/4 C apricot
juice
- 3 cloves
garlic
- 2 T soy
sauce
- 2 T dried
apricots
- 1 t agave
Bring to a boil then simmer until
soft.
|
- Apricot
Marinade 2
-
- Heat
- 2 T
oil
- Saute: until
soft (5min)
- 2 shallots ,
chopped fine
- 1/4 C ginger
root chopped fine
- Add:
- 1/2 C red wine
vinegar
- boil until
reduced to around 1/2
- Add:
- 2/3 c soy
sauce
- 1 C apricot
preserves
- salt and pepper
to taste
- Simmer 15
minutes.
- Puree:
|
- Sesame
merinade
-
- 1/4 C sesame
oil
- 5 t
vinegar
- 1 T
sugar
- 3 T soy
sauce
- 3
garlic
- cr red
pepper
- 1 t
ginger
- 2 T
sherry
|
- Thai
Satay merinade
1/2 C peanut
oil
- 1 stalk
lemongrass, minced
- 1 tablespoon
minced garlic
- 1 1/2 teaspoons
crushed chili peppers
- 1 tablespoon
curry powder
- 1 tablespoon
honey
- 2 T soysauce
Use
with a peanut sauce
|
TIPS:
Usually soak in Marinade for 30 minutes to
an hour.
Or even overnight.
It depends on how much flavor you want it
to pick up,
and how dense the food is.
Less time is needed
for a pressed tofu than tofu right out of
the package.
Mushrooms soak up flavor fast.
Baking usually takes
around 20 minutes on both sides, at
350
or for grilling/broiling at a high heat
usually around 5 minutes /side
Reduce the marinade
and use it as a sauce on the
side
|