Spicy Tofu Marinade

• Yield 1/2 cup
• Time 10 minutes

Andrew Scrivani for The New York Times 

This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.

Ingredients

• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 2 tablespoons mirin (sweet Japanese rice wine)
• 1 to 2 garlic cloves, to taste, minced or puréed
• 1 tablespoon minced or grated fresh ginger
• 1 teaspoon Asian chili paste or cayenne to taste
• 2 tablespoons dark sesame oil

Preparation

1. Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.

Tip

• Advance preparation: This will keep for 3 or 4 days in the refrigerator

Cooking Notes

500

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Khai4 weeks ago

I combined them with less ginger and less garlic. It tasted good.

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This is helpful

Yehudit2 months ago

This is my favorite tofu recipe.

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1 This is helpful

Melissa3 months ago

Any reason why this marinade wouldn't work for meat?

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This is helpful

Lisa Eugene9 months ago

Cubed a package of firm tofu and marinaded it in this sauce. Stir-fried yakisoba with julienned carrots, cabbage and onions. Spread the noodles and veggies flat across most of pan bottom. Poured the tofu and marinade over the yakisoba and veggies and let it heat through, just leaving the cubed tofu on top and letting the noodles and veggies on the bottom fry just a little more in this sauce. The sugar in the sauce carmelized just a little adding cool texture and flavor. Tasted wonderful.

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7 This is helpful

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