Wednesday, March 4, 2009
Scrambled tofu can be used as a topping or side dish for steamed or sauteed vegetables. Serve it with toast if you have for breakfast.
2 Lbs. Chinese style tofu
1/4 cup ghee or sesame oil
1 tsp. minced gingerroot
1/2 tsp. turmeric
dash of pepper
1 bunch of green onions chopped.
Tamari sauce or Bragg Liquid Aminos
Drain tofu and cut into small cubes. Set aside. Heat ghee or oil in a saute pan over medium heat. Saute gingerroot for 3-4 minutes. Add turmerica and pepper and saute 1 minute longer. Add tofu and green onions. Stir and heat thoroughly (mash tofu with a fork if you wish), cook out extra water until desired consistency is attained. Season with tamari, Bragg Liquid aminos or lemon juice to taste.
1-2 packs of firm Chinese style tofu
Juice of one medium sized lemon
Bragg Liquid Aminos or Soy Sauce
sprinkle of cayenne
Oil or Ghee
Optional Variations using:
Nutritional Yeast (yellow powdery flakes which are high in B-vitamins and make it taste yummy!)
Salad dressing (you can experiment with different kinds for different tastes)
Chinese Shrimp and Tofu Soup
1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
1/3 cup frozen peas, thawed
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.