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Asian Marinade

Sesame Edamame Pasta, Curried Squash and Greens Soup, and Grilled Zucchini

This is adapted from Marinated Asian Tofu in Veganomicon by Moskowitz and Romero.  It’s the amount to marinate 1 lb. tofu.  I cut it in half  which was more than enough to immerse a single zucchini cut into quarters lengthwise, with plenty left over to waste or use again.

  • 1/2 c mirin
  • 3 T soy sauce
  • 2 T rice vinegar
  • 1 T sesame oil
  • 2 t Asian chili sauce*
  • 1″ hunk of ginger, peeled and chopped
  • 2 cloves garlic, smashed

* I have Asian chili oil and Asian chili paste, but no sauce, so I used Red Hot.

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