Phish Marinade

Name: Phish Marinade
Total time: 6 min
Ingredients: 1 tablespoon maple syrup; 2 tablespoons apple cider vinegar or brine from pickles; 2 tablespoons tamari or dark soy sauce; 2 tablespoons tamari or dark soy sauce; 1½–2 x 395 g/1 oz blocks of firm tofu or 2 x 400 g/1 oz cans banana blossom; 1½–2 x 395 g/1 oz blocks of firm tofu or 2 x 400 g/1 oz cans banana blossom; 2 tablespoons apple cider vinegar or brine from pickles; sea salt; 2–3 shiitake mushrooms (if using dried, hydrate them first in some boiling water); 2–3 shiitake mushrooms (if using dried, hydrate them first in some boiling water); 1–2 x 4–5 cm/1½–2 in pieces of dried kelp/kombu; 1–2 x 4–5 cm/1½–2 in pieces of dried kelp/kombu; 1 clove garlic; 250 ml/9 fl oz/1 cup hot (tap) water

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

For the Marinade

2–3 shiitake mushrooms (if using dried, hydrate them first in some boiling water)
1 clove garlic

Garnish
Gluten-free
Vegan

Method

Finely slice the shiitake mushrooms and crush the garlic.
Mix all the marinade ingredients together in a bowl.
If using tofu, cut the tofu into 8 x 1.5cm/3¼ x ⅝ in wide strips (keep it the length of the block), then pop in a bowl or container. If using banana blossom, drain the banana blossom, pul