“The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies.”
http://www.westonaprice.org/splash_2.htm

Yes, a few months ago I decided to look further into soy and find out really what was up as from one set of sources you hear all these great benefits of soy and from another you hear that it increases breast, ovarian and other women cancers due to the estrogen mimicking compounds that it contains. So after doing some digging around, I came across a few articles that

a) stress that in the Western world we are over using soy products and hence are getting more negative than positive effects from them compared to the Oriental cultures

and

b) that during the processing of soy the estrogen mimicking compounds can be either decreased or enhanced (i.e. between tofu and tempeh)

I would still like to look into this more, but it appears that the best benefits of soy while reducing the risks come from fermented soy products of which tempeh and I believe it is miso and one more I can’t remember are the only ones.

Anyway here is a link to one of the articles that kind of shed the light for me on the whole story and it is fully referenced (scientifically)

http://www.westonaprice.org/soy/ploy.html

I think the trick in this recipe that you gave is the other ingredients that sort of balance out the soy sauce. I’ll have to try marinating it that way in combinations of things.

But as an aside I researched that anyone who wants to consume soy products in a healthy way should only be eating the fermented soy products like tempeh, and not tofu. (due to the estrogenic effects)