1/2 cup soy sauce
1/4 cup red wine vinegar
1/4 cup sherry
2 tablespoons agave nectar
1 1/2 tablespoons minced ginger
6 minced garlic cloves
1 teaspoon red pepper flakes
1 very ripe peach, pitted and sliced into small pieces
about 2-3 tablespoons corn starch
Marinating Suggestions:
1 block extra firm tofu or 1 package tempeh or 4 portobella mushrooms
Mix the first 7 ingredients in a sauce pan and bring to a boil. Reduce heat to a simmer and add peaches. Simmer for about 5 minutes until peaches start to fall apart and can be easily mashed/mixed into the sauce. Add 2-3 tablespoon cornstarch as needed until desired thickness is reached.
Use as a marinade for tofu, tempeh, or portobella mushrooms. Marinade overnight. Reserve a little marinade for basting during grilled. Excellent for BBQ's or stir frys!