Crystallized Ginger Tofu Recipes

GARLIC GINGER TOFU

Steps:

• Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
• Squeeze lime juice over tofu before serving.

CRYSTALLIZED GINGER

Steps:

• Peel the ginger and slice it into rounds 1/8 inch thick.
• For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
• In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
• When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
• You want the ginger tender and getting that translucent look about it.
• You also don't want it at a full rolling boil-just a little less.
• Drain the ginger reserving the liquid.
• Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
• Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
• Store in an air tight container.
• As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.