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Maple Citrus Marinade

I was going to tell you about soy sauce today.

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

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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.

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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.

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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.

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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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