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Maple Citrus Marinade

I was going to tell you about soy sauce today.


I was going to tell you that soy sauce does awesome things to controversial veggies like Brussels sprouts and kale and asparagus.


I was going to tell you that soy sauce shaken with maple syrup, orange juice, olive oil, garlic, and ginger makes the best marinade ever.

Shake well. Very well.

I was going to tell you how awesome this dinner (with roasted tofu) made me feel as I’m still recovering from Valentine gluttony.


Instead I’m going to tell you that even though people say soy sauce helps with burns, it doesn’t!

It’s a classic kitchen mistake. Pan with hot oil. Hastily trying to get dinner on the table. Tossing a handful of cubed tofu into the hot oil.


Scalding oil splashed onto my arm and burned me. Bad.

I immediately ran the burn under cold water and then Matty B brought me the soy sauce.

Maybe I was supposed to put the soy sauce on first, before the cold water.

Maybe I didn’t leave it on long enough.

Maybe soy sauce is an old wives tale and I should’ve used burn ointment like a normal person.

Needless to say, I’m currently icing three burn blisters.

Soy sauce is good. Use it on vegetables.


Don’t use it on burns.

Thankfully, the marinade was good enough that I wasn’t burned out on dinner. See what I did there?

Ok, ok, sorry.

My apology is a marinade recipe.

Maple Citrus Marinade

1/2 cup orange juice
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup maple syrup
1 tsp minced garlic
1 tsp minced ginger

Combine all ingredients in a jar with a tightly fitting lid. Shake shake shake.

Combine with veg of your choice in a ziplock and let marinate. Mine only sat for 30 minutes. Dump contents of bag onto a baking sheet and roast at 400 for 45-60 minutes.


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