Tofu Marinade

Name: Tofu Marinade
Prep time: 5 min
Total time: 5 min
Ingredients: ⅓ cup / 80 mls tomato ketchup; 1 tablespoon maple syrup; 3 tablespoons soy sauce or Tamari (, see notes if gluten-free); 1 tablespoon sriracha (, or Sambal Oelek, or any other hot sauce or chili paste); 1 tablespoon sesame oil ((omit to make oil-free)); 1 clove garlic (minced or grated very finely); 1 big pinch freshly ground black pepper

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

Author : Melanie McDonald

baked tofu glaze marinade

Ingredients

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⅓ cup / 80 mls tomato ketchup1 tablespoon maple syrup3 tablespoons soy sauce or Tamari (, see notes if gluten-free)1 tablespoon sriracha (, or Sambal Oelek, or any other hot sauce or chili paste)1 tablespoon sesame oil ((omit to make oil-free))1 clove garlic (minced or grated very finely)1 big pinch freshly ground black pepper

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Instructions

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Step 1

In a small bowl mix up all of the marinade ingredients. If you taste it don't be alarmed at how strong it is. Once it's on the tofu and cooked it's all ok, I promise!

Step 2

Pour the marinade over the tofu (or tempeh, seitan, vegetables) and make sure it is coated well. I find it best to use one clean hand to do this. When using tongs or other implements you end up breaking little pieces of tofu off no matter how careful you are.

Step 3

Leave to marinade. It's tasty enough to cook immediately if you are in a hurry, or you can leave it to seep in for anything from 30 minutes to 3 days. Just be sure to store in an airtight container or freezer bag in the refrigerator if you are leaving it for more than an hour.

Step 4

Cook as per your needs, saving any leftover marinade to brush on halfway through the cooking time and again before serving. You can pan fry, bake or grill. If baking be sure to line the baking tray with parchment paper or a Silpat to stop any sticking.