The MOM 100 Blog
This marinade packs a lot of flavor, thanks to the chili paste and the sesame oil. Kids seems to gravitate towards classic Asian flavors, so dunking almost anything in this marinade gets you to a dinner that everyone will be cheery about. A tablespoon or so of minced fresh peeled ginger wouldn’t hurt either. It’s great on beef, chicken or pork kebabs, and also wonderful with tofu.
Marinate the meat for kebabs in the fridge for 4 to 6 hours, and after pressing the tofu (see Note), marinate tofu for 1 to 2 hours. Grill, broil or saute whatever you are cooking, and serve up some Pad Thai on the side.
¼ cup vegetable or canola oil
¼ cup soy sauce
1 tablespoon sesame oil
2 tablespoons rice wine (mirin), sake or dry sherry
1 teaspoon spicy chili paste (or 1 teaspoon red pepper flakes)
- Put the vegetable oil, soy sauce, sesame oil, garlic, rice wine, and chili paste in a bowl of a jar with a lid. Whisk or shake to combine well.
Note: Tofu is sold packed in water, so it’s hard to get it really browned. Pressing it helps. Place the block of tofu on a large flat plate, place a paper towel on top, then place a second plate on the paper towel. Place a heavy book or some cans of beans on the top of the plate, and let it drain for about 45 minutes. Pour off the liquid, and cut the tofu into slices or cubes.