So, my shameless reliance of The Kind Diet and its recipes continues. I'm not much of a tofu eater, but I decided to give it try for the sake of variety. I made these "steaks" last night. They're pretty easy to make and even tastier if you give them some time to marinate. Since I was grating ginger, I decided to make up a ginger carrot and cabbage dish.
Lately I've been experimenting with fresh ginger because I enjoy its unusual and refreshing flavor. Ginger is used abundantly in Indian, Asian and African dishes and is also a medicinal herb. Herbalists recognize and use ginger for its anti-nausea and beneficial digestive properties. When my stomach is off, I find that a cup of ginger tea settles it nicely.
Enjoy these tasty ginger flavored recipes.
Ginger Tofu Steaks
To make the marinade, combine in a glass cooking pan:
1/3 cup soy sauce
1 tablespoon sesame, sunflower, safflower or olive oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon cruched red pepper flakes
1 teaspoon brown rice syrup
1/3 cup chopped green onions
Cut extra firm tofu block (1 pound) in to half lengthwise and then half widthwise. Add to marinade, coat thoroughly and let marinate at least 1 hour.
Preheat oven to 375F. Drain off about 1/2 the marinating liquid. You can keep this sauce for dipping later or discard. Bake tofu steaks 40 minutes.
Ginger Carrots and Cabbage
Saute in a pan:
1 tablespoon olive oil
2 cups grated carrots
2 cups grated cabbage
1/2 cup water
salt and pepper to taste
Serve with rice and tofu steaks and enjoy!
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