Saturday, October 15, 2011

Ginger Tofu

Recipe from: MasterCook, posted in Tofu-Recipe.com (Source)

http://4.bp.blogspot.com/_21rVh1SdqXw/SJShN4t-diI/AAAAAAAAAEM/Qe2_io-9xzg/s400/ginger_tofu.jpg

Tofu is a protein-rich food made from the extracted curd of soybeans and is an extremely versatile food, used in salads, main courses, drinks and desserts. It originated in China and was introduced to Japan in the 11th century. The Japanese word tofu comes from the Chinese word doufu which means fermented, or curdled, bean.

- 1 lb of firm tofu
- 1 1/2 ts of fresh, grated ginger
- 1 t of roasted sesame oil
- 1 minced garlic clove
- 2 tb of tamari
- 1 1/4 c of water
- 1 1/2 tb of arrowroot

Slice the tofu into small rectangles of 1/4--1/2-inch thickness and place them in a shallow dish or baking pan.

Mix together the ginger, sesame oil, garlic, tamari and water.
Pour this mixture over the tofu and let it marinate for at least 30 minutes.
(If desired, the tofu may be placed in the refrigerator to marinate for several hours or overnight).
Recipe from: MasterCook, posted in Tofu-Recipe.com (Source)


Remove the marinated tofu from the liquid, reserving the liquid to make the sauce.
Place the tofu on a well-oiled cookie sheet and bake at 375 deg for 35-40 minutes, or until the desired crispness is reached (the longer the tofu bakes the firmer and crisper it becomes).

To make the sauce, mix the arrowroot with the marinade.
Place the mixture in a small saucepan and bring to a boil.
Cook, stirring constantly, until thickened.

Ginger Tofu may be served with or without the sauce.
With the sauce, serve it over a bed of rice, millet, buckwheat, or pasta.
Add your favorite stir-fried veggies and you have a colorful or nutritious meal.
Ginger Tofu may also be added to a vegetable stew.

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