- 150ml Soy Sauce
- 1 Clove Fermented Garlic
- 1 Tablespoon Fermented Garlic Brine
- 1 Small Diced Shallot
- 1 Tablespoon Sesame Oil
- 1 Tablespoon of Sugar
- Handful of Coriander
- 1 Sliced Spring Onion
The great thing about this recipe is most of these ingredients are optional, so if Coriander or Spring Onions aren’t to your taste, just miss them out. You can also add or replace any of these ingredients with your favourites; some chilli flakes or a squirt of sriracha sauce can make a tasty addition.
- Dice your shallot
- Grate, chop or mince your garlic finely
- Mix all ingredients in a bowl together
We recommend marinating tofu or tempeh for at least one hour. The longer the better - you can even leave it in the fridge overnight.
Meat will soak up flavour in a couple of hours so 1-3 hours is fine.
Use as a dipping sauce straight away and gently warm to use over tasty veg like broccoli and pak choi.