I received several emails regarding my passion for food. Yes, I love to eat, especially food that is really really good or I won’t touch it with a 9 foot pole! I am a self professed Picky Eater. In order not to starve myself, I learned how to cook from a very young age so that I can satisfy my own palate.
As promised, I would post other recipes that contain power spices to boost your health. One of these spices is Ginger. As I had mentioned on my previous post, I consumed 20 lbs. of ginger during my 1st month of post pregnancy. I can never get sick of eating ginger. I cook most of my low sodium Chinese food with this spice. Here is an organic tofu recipe that I typically cook using ginger as the main ingredient. We consume this dish a couple times a week. Not only it is healthy but it is also great for the waistline!
- 14 oz. organic soft tofu (cut slices with 3/4 thick)
- 3 shallots
- 6 shitake Mushrooms (sliced)
- 3 tablespoons of Ginger finely sliced
- 1 big bunch of organic green onions (scallion) finely sliced
- 2 tablespoons of organic extra virgin oil
- 1 tablespoon of organic rice vinegar
- 1 teaspoon of himalyan salt
- 1 teaspoon of low sodium soy sauce
- 2 teaspoons of organic agave
- 3 tablespoons of organic chicken broth
- 1/4 cup chopped fresh cilantro
- Prep time: 15
- Cook time: 15
- Servings: 2
- Difficulty: easy
Mix organic rice vinegar, himalyan salt, organic agave, soy sauce, and organic chicken broth. Set aside.
In a medium nonstick pan, heat 1 tablespoon of olive oil over medium-high heat. Place the tofu pieces and let it cook 3 minutes on each side until the skin is slightly browned. Pour the tofu to a bowl/dish.
Using the same pan in a medium high heat, add the remaining 1 tablespoon of olive oil and then add ginger and shallots. Allow to cook it for 30 seconds. Then add mushrooms and green onions. Allow to cook for a couple minutes. Add the sauce mixture and stir it thoroughly. Pour in the tofu and add cilantro. Serve with brown rice.