Honey, Soy and Ginger Marinade
This is one of those marinades I make when I want to turn a simple piece of tofu or seafood into something with plenty of flavour.
The combination of salty soy, sweet honey or maple, sesame oil, fresh ginger and garlic works beautifully together, with a little chilli adding some warmth. It's particularly good with salmon and tofu, and takes only a couple of minutes to whisk together.
It's also a useful one to have in your meal prep rotation because you can use it straight away, keep a jar in the fridge, or marinate salmon and freeze it raw so the flavour has time to develop as it defrosts.
Ingredients
Makes enough for 2–3 portions of protein
2 tbsp soy sauce or tamari
1 tbsp honey or maple syrup
1 tbsp sesame oil
Juice of ½ lemon
1 tsp fresh ginger, finely grated
1 garlic clove, crushed
½ tsp chilli flakes, optional
Method
Whisk all the ingredients together in a small bowl or jar.
Use immediately, or transfer to a sealed jar and store in the fridge for up to 5 days.
How to use it
This marinade works particularly well with:
Salmon
Prawns and other seafood
Tofu
For salmon, place the raw fish in a freezer-safe container or bag with the marinade and freeze. As it defrosts, the salmon absorbs the flavours, giving you a ready-to-cook meal with very little preparation.
For tofu, coat well with the marinade and leave in the fridge for at least 30 minutes. Pan-fry until golden, or cook in the air fryer at 200°C for approximately 12 minutes, turning halfway through.
From my Mindful Meal Prep System
Marinades are one of the simplest ways to make meal prep more flexible. Rather than preparing a complete meal, you're creating a flavourful component that can be used with different proteins and turned into something different throughout the week.
This Honey Soy & Ginger Marinade is one of the recipes from my Mindful Meal Prep System, my flexible approach to meal prep built around useful foundations rather than rigid meal plans.
I particularly love the option of freezing raw salmon in the marinade. It's one less thing to think about later, and by the time it has defrosted, the fish has absorbed all those lovely ginger, garlic and sesame flavours.
