Lemon Ginger Tofu Recipes

REFRESHING LEMON-GINGER DRESSING

Steps:

• Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

LEMON-GINGER TART

Steps:

• Make the crust: Heat the oven to 350 degrees.
• Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
• Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
• Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
• Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.

LEMON & GINGER TOFU

Steps:

• Cut tofu into slices of the size you desire (e.g. 12 rectangular pieces or small cubes).
• Mix together garlic, ginger, shallots, coriander powder, cumin, chilli paste, soy sauce, water, lemon juice, lemon rind, sugar, 1 tablespoon of the oil, and the salt in a dish to make a marinade. Stir it well.
• Place the tofu in the marinade, making sure each piece is well coated. Cover and leave in the refrigerator for at least 1 hour (2 or 3 hours would be ideal).
• Heat a frying pan to medium-hot and put the rest of the oil (1 T) in it. Take the tofu out of the dish, letting excess marinade drip back into the dish. Do not discard the leftover marinade! Cook tofu in pan for 5 to 10 minutes, until nicely browned.
• When the tofu is cooked, put it aside and keep it warm.
• Turn the heat down to medium-low and pour the leftover marinade (chunky bits and all) into it. Stir for a minute or two and add the coconut milk, turning the heat down to low as you do so. Bring to a boil, or until it reaches consistency you desire (I like a thick sauce, but not too thick), and its all ready!
• Place the tofu on the steamed rice and pour the sauce over it. Serve the steamed vegetables next to the rice, garnish with coriander leaves and enjoy!

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.

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

Steps:

• In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
• Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
• Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.