Melbourne Holistic Health Group

Published in Recipes - Tofu and Tempeh on 09 October 2011 by Melbourne Holistic Health Group

Serves 4

This is one of the simplest recipes that uses tofu, and there’s not flavour compromise with ginger, garlic, chilli (if desired) and tamari. Tofu contains good levels of phyto-oestrogens to help with hot flushes and other menopausal symptoms but is good for everyone.

This recipe takes minutes to make and can be on the table within 20 minutes of arriving home from work. It’s good served with mixed vegetable salad or streamed vegetables that have a little olive oil and lemon juice drizzled over them. If you cook additional tofu in this way, it can be used in the Kombu salad, or alternatively used for lunch the following day.

Ingredients

• 600g firm tofu
• 1 teaspoon olive oil
• 1 tablespoon tamari
• 2 teaspoons finely grated ginger
• 2 cloves garlic, crushed
• ½ teaspoon chilli (optional) If used be careful to wash hands thoroughly and avoid contact with eyes)
• ¼ cup water

You will need

• Chopping board
• Sharp knife
• Garlic crusher
• Fine grater
• Measuring spoons and cup
• Frying pan
• Heat resistant egg slide

Method

Slice tofu into 1cm slices

Grease the frying pan with olive oil. Place all other ingredients into the pan then add the tofu.
Heat and simmer for 5 minutes. Turn and cook for a further 5 minutes. The tofu should have changed colour and there should still be a little liquid in the pan.

Serve.

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