Lilikoi Soy Braised Tofu or Chicken
The Uglier the Better
What I like about the lilikoi is the uglier they are on the outside, the sweeter they are on the inside! What a great metaphor for us ladies as we embrace the aging process. They drop from their extensive vine system when the ripeness is just commencing. They ripen even more on the ground but you'd better snatch em up before a chicken starts pecking away at it and compromises their protective skin barrier. There is nothing that holds more promise culinarily speaking, than a giant basket filled with ripe, freshly harvested lilikoi.
Late Summer Feast
Lilikoi season is late summer thru mid fall here in the tropics. They are dropping constantly and have an extensive ability to take over (almost invasively so) choking out other plants as they wind their tendrils around unsuspecting hosts. Sounds ominous, but I can assure you, this lovely, exotic fruit bearer not only makes gorgeous sauces, lemonades, curds, pies and marinades, the flower is not so shabby as well! Love yourself some Lilikoi today.
Prepare Marinade Ingredients
- 1/4 C Soy Or Tamari/Nama Shoyu
- 1 Tbsp Minced Fresh Ginger
- 1 Tbsp Minced Fresh Garlic
- 1 Tbsp Agave, Brown Sugar or White Sugar
- Juice of 2 Lilikoi (Seeds Included)
- 2 Green Onions (Cut into Small Ringlets)
- 1 Tbsp Vegetable Oil (Can Be Omitted)
- 1/2 Tsp Crushed Red Pepper or Sambal Olec (Garlic Chili Paste of Thai Origin)
Combine all ingredients and whisk together. Reserve 3 tablespoons of the marinade for basting tofu blocks, chicken or even beef! Let marinade overnight. Baste with remaining marinade during the cooking process.