Hoisin Marinade for Tofu

Yield: 3/4 cup

1/2 cup hoisin sauce

1 tbsp tamari

3 tbsp rice vinegar

1 tbsp lime juice

1 tbsp sriracha

1 clove garlic, finely minced

1 small knob ginger, finely minced

Lemongrass Marinade

Yield: 1/3 cup

2 tbsp fish sauce

1 tbsp maple syrup

3 cloves garlic, minced

3 tbsp lemongrass, chopped

1. Combine all ingredients in a medium bowl. Toss with meat and let marinate for at least 30 minutes. Can be used for pork, beef, or chicken.


http://www.banyanbranches.com/2014/10/13/vietnamese-lemongrass-grass-beef-and-noodle-salad-bun-bo-xao/

Jerk Chicken

Yield: 4 servings

1-1/2 lbs boneless, skinless chicken thighs
1/2 tsp salt

1 tsp freshly ground black pepper

1/4 tsp ground turmeric

1/4 tsp cayenne pepper

1/4 tsp chilli powder
1/4 tsp garlic powder

1 tsp ground cumin

1 tsp dried thyme (or 1/2 teaspoon ajwain seeds)
1 tsp bright red paprika

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

2 tbsp brown sugar
3 tbsp olive oil 

1 tbsp soy sauce (or tamari)

juice of 1 lime

1. Preheat the oven to 350F. 

2. In a small bowl, mix together the spices. 

3. In a separate bowl, mix the spice mix with the wet ingredients.
4. Add the chicken and mix well. Set aside for 10 minutes. 

5. Place on a sheet pan and bake for 20 minutes or until cooked through. 

Ginger Honey Marinade

Yield: 1/3 cup

5 tbsp honey

2 tbsp tamari

1 knob ginger, grated

1 red chili, thinly sliced

2-3 green onions, thinly sliced