Marinade for tofu or fish

This is a versatile, savory-sweet liquid mixture used to infuse flavor into tofu or fish before cooking. It typically combines soy sauce, an acidic element like rice vinegar or citrus, a sweetener such as sugar or mirin, and aromatic ingredients like ginger and garlic. While its roots are in East Asian cuisine, particularly Japanese and Korean cooking, it has become a popular preparation method worldwide.

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🍽️ Nutrition at a glance

This marinade is generally low in calories and carbohydrates, with the majority of its calories coming from a small amount of sugar and sodium from soy sauce. It adds minimal fat and protein to the dish, primarily serving as a flavor enhancer rather than a significant source of nutrients.

Nutrition breakdown

Calories	35 kcal
Protein	1.5 g
Carbs	6 g
Fat	0.5 g
Fiber	0.5 g
Sugar	4 g
Sodium	580 mg
Sodium	580 mg
Potassium	85 mg
Iron	0.4 mg
Calcium	15 mg
Vitamin C	1 mg
Magnesium	8 mg
Phosphorus	20 mg
Manganese	0.2 mg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this marinade is a cornerstone of umami flavor, a key concept in Japanese cuisine that describes a deep, savory taste. Its ability to tenderize and flavor delicate ingredients like fish and tofu without overpowering them makes it a uniquely adaptable and essential component in many Asian-inspired dishes.