Keto Ginger Sesame Marinade
Sesame oil contributes unsaturated fats, while ginger and garlic give the marinade a lively, spicy aroma. A quick whisk emulsifies the soy sauce and vinegar into a light coating for vegetables or tofu. Start with a teaspoon for a small portion and refrigerate any leftover marinade.
Finely grate ginger (5 g), then mince garlic (3 g). Combine stevia (8 g) and soy sauce (10 g) with the ginger and garlic in a small bowl.
Add sesame oil (10 g) and apple cider vinegar (6 g). Stir briskly for 2 minutes, until the mixture is smooth and lightly emulsified.
Start with about 1 teaspoon for a small bag of vegetables or tofu. When vacuum sealing, use the gentle liquid setting; if using more than 1 tablespoon, the bag should stay upright so liquid does not enter the sealer. Unused marinade belongs in cold storage in a sealed container.
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