• Tofu in Tamari Ginger Broth •
🌿Serves 4 to 6
1 pound extra-firm tofu
½ cup tamari
1 ½ tablespoon minced fresh ginger
1 small piece of kombu, about ½ inch square
¾ cup bok choy (white and light green parts only), sliced ½-inch thick
2 tablespoons cornstarch
🌿Directions:
Drain the tofu and place in a colander in the sink. Place a small bowl on tofu and then put a large can of tomatoes or beans on the bowl. Let the tofu press for 20 minutes to drain the access water. Cut the drained tofu into 1-inch cubes.
Place the tofu cubes, tamari, ginger, kombu, and 1 ½ cups water in a medium saucepan. Cover and bring to a boil over high heat, then reduce the heat and simmer gently for 10 minutes.
Uncover, stir in the bok choy, and simmer until it is just barely tender, about 3 minutes. In a small bowl, mix the cornstarch and ¼ cup cold water to make a slurry. Bring the broth misture back to a boil over high heat and stir in the slurry. Boil until the mixture thickens slightly, 1 to 2 minutes. Serve warm with the broth.
🌿Option:
Use the tofu and broth as the basis of a stirfry. Cook the veggies of your choice (carrots, celery, bok choy, peppers, broccoli, and garlic) in a hot wok or saute pan. At the very end of cooking, add the cooked tofu and some of the ginger broth.