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From the book Feeding the Whole Family, by Cynthia Lair, Moon Smile Press, 1998, reprinted with permission from the author, available from Amazon.com.

Marinade

  • 3 cloves garlic, sliced
  • 4-5 slices (1/8 inch thick) fresh gingerroot
  • 1 cup water
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1/3 cup tamari or shoyu (look for this in the section of your grocery
    store with Thai foods)

    1 pound firm tofu
    1-2 tablespoons toasted sesame oil
    1-2 large bunches greens (I used kale)
    8 ounces udon noodles (find in the section of your grocery store with
    Asian foods
    )

Sauce

  • 1/4 cup creamy almond butter
  • 2 teaspoons maple syrup
  • 2 tablespoons tamari or shoyu
  • 1 tablespoon brown rice vinegar
  • 1 teaspoon grated gingerroot
  • 1-2 teaspoons hot pepper oil
  • 1/3 cup water

Directions:

  • In the morning, combine all ingredients from marinade.
  • Cut tofu into 1/2" slabs, then cut slabs into triangles.
  • Put marinade and tofu in a glass storage container with a tight-fitting lide and refrigerate 4-8 hours.
  • Heat oil in a skillet. Place marinated tofu pieces in oil and brown on both sides. Set aside and prepare greens.
  • Pull the leaves away from the stem. Wash greens carefully. An easy way to do this is to fill your sink with cold water and submerge the greens.
  • Bring 2 quarts of water and 1/2 teaspoon of salt to boil. Submerge greens. Boil for 7-10 minutes.
  • Pour cooked greens into a colander in the sink. Let cook. Squeeze out excess water with your hands. Chop into bite sized pieces. Set aside.
  • Bring a large pot of water to boil and cook udon noodles, according to package directions. While noodles are cooking, prepare sauce.
  • Put all ingredients in a small pan on low heat. Using a whisk, mix ingredients until smooth and warm.
  • Add extra water for desired consistency. Serve noodles with cooked greens and browned tofu on top. Drizzle sauce over all.

This is an easy to prepare one-dish meal. I served it with fresh fruit like pineapple or melon plus fresh whole grain breads.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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