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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From Vegetarian Times Healing Foods Cookbook Winter 2011. Helped keep the flu away last year and will hopefully do the same this winter. I've changed the instructions somewhat because garlic can easily burn. Also, I've found it is not necessary to do the first step. Adding those ingredients by themselves works fine. Silken tofu is nowhere to be found here so I use extra-firm. I have used chicken instead of tofu and have used the spice mixture on roast beef with good results. I normally serve it with rice. Ingredients:
1 tablespoon low sodium soy sauce |
1/2 teaspoon red bean paste or 1/2 teaspoon miso |
1/2 teaspoon white peppercorns, roasted and ground or 1/2 teaspoon white pepper |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/8 teaspoon ground cloves |
1 tablespoon canola oil |
1 garlic clove, minced |
1 (19 ounce) package extra-firm silken tofu, drained and cut into bite-sized pieces |
1 tablespoon minced fresh ginger |
1 green onion, finely chopped |
1 teaspoon sesame oil |
Directions:
1. Combine soy sauce, bean paste, peppercorns, salt, cayenne and cloves in a small bowl. Set aside.
2. Heat a large skillet or wok over medium-high heat 1 minute. Add canola oil, let warm 30 seconds, then add tofu. Coat tofu with oil, add bean paste mixture, garlic and ginger.
3. Cook 1 to 2 minutes or until tofu is heated through stirring the tofu in the spice mixture. Stir in green onion and sesame oil. Transfer to bowls and serve warm.
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