30 minutes
Serve over rice and vegetables.
2 teaspoons sesame oil
32 ounces firm tofu (pressed to remove as much water as possible)
1 teaspoon ginger juice, fresh (squeezed from fresh, grated ginger root)
1 tablespoon coconut extract
2 tablespoons water
1/2 teaspoon sea salt
1/2 tablespoon ume vinegar
3 tablespoons coconut shreds
Makes 6 servings.
Cut tofu into medium-sized cubes. Heat a large skillet (works best if it is non-stick) on medium heat, and
when it is hot, add the oil and then the tofu. Saute, flipping the tofu cubes occasionally, so they get a little
crispy and brown on all sides. In a small bowl, mix together the ginger juice, coconut extract, water, sea
salt, and ume vinegar. Once the tofu cubes achieve a nice firm texture and are slightly browned, and
while the pan is hot, add the liquid mixture, stiring to get all the tofu some contact with the liquid (so it all
get flavored). Turn off heat and mix in the coconut shreds.
VARIATIONS:
- "Coconut-Garlic Tofu" - Use 8 cloves of minced garlic in place of the ginger juice.
Per serving: 255 Calories; 16g Fat (52% calories from fat); 24g Protein; 9g Carbohydrate; 0mg Cholesterol; 186mg
Sodium
Serve over rice and vegetables.
2 teaspoons sesame oil
32 ounces firm tofu (pressed to remove as much water as possible)
1 teaspoon ginger juice, fresh (squeezed from fresh, grated ginger root)
1 tablespoon coconut extract
2 tablespoons water
1/2 teaspoon sea salt
1/2 tablespoon ume vinegar
3 tablespoons coconut shreds
Makes 6 servings.
Cut tofu into medium-sized cubes. Heat a large skillet (works best if it is non-stick) on medium heat, and
when it is hot, add the oil and then the tofu. Saute, flipping the tofu cubes occasionally, so they get a little
crispy and brown on all sides. In a small bowl, mix together the ginger juice, coconut extract, water, sea
salt, and ume vinegar. Once the tofu cubes achieve a nice firm texture and are slightly browned, and
while the pan is hot, add the liquid mixture, stiring to get all the tofu some contact with the liquid (so it all
get flavored). Turn off heat and mix in the coconut shreds.
VARIATIONS:
- "Coconut-Garlic Tofu" - Use 8 cloves of minced garlic in place of the ginger juice.
Per serving: 255 Calories; 16g Fat (52% calories from fat); 24g Protein; 9g Carbohydrate; 0mg Cholesterol; 186mg
Sodium