Tag Archives: holiday
Ginger-Garlic Tofu
Today, I returned from a heavenly vacation in Long Beach Island, NJ with Curtis and his parents. We stayed in a little yellow house a mere three lots from the beach, explored the island on bicycles and demolished nearly everything on the menu at Living on the Veg. It was a much-needed week of rest and relaxation.
As with all good things, our seven-day escape came to an end this morning, and I returned home itching to get into the kitchen. Feeling sluggish from the delicious, albeit heavy, meals consumed throughout the trip, I found myself craving the fresh, light foods that I am used to eating on a daily basis. Even though the Olde City Sandwiches (essentially a vegan cheese steak) I devoured were fantastic and worth every calorie, I found it interesting to see how at the end of the week, I was almost turned off of denser, heavier foods.
The combination of ginger and garlic in this dish packs big flavor while still remaining light and fresh. Over a bed of spinach-flecked quinoa, this meal made me feel full – not stuffed.
I happen to love garlic, so my sauce has an authoritative garlic presence in it – let’s just say it’s a good thing I’m not kissing anyone tonight. If you aren’t so keen on garlic, cut it down to 1-2 cloves.
Ginger-Garlic Tofu
Serves 2
1 block extra firm tofu, pressed and sliced
1/3 cup tamari or soy sauce
1/4 – 1/3 cup sugar-free maple syrup
1.5 inches fresh ginger, microplaned
3 cloves garlic, microplaned
1 tsp sriracha, optional
1. In a shallow dish, combine the soy sauce, maple syrup, fresh ginger, garlic and sriracha. Place the tofu slices in a flat layer. Lid the container, shake to coat and allow to marinate for at least two hours.
2. Spray a frying pan well with non-stick spray. Shake excess marinade off tofu slices and cook until golden brown on both sides.
3. Top with remaining marinade. Serve with quinoa or brown rice.
Nutrition Information per Serving: 175 calories, 8g fat, 9g carbohydrates, 18g protein
