Chili Ginger Tofu

A delicious, nutritious anchor for a healthy meal

—

Our chili ginger tofu is the staple ingredient in our beloved Garden Bowl #1. We try to change up our bowls, but I think it would start a revolt with our regulars if this one disappeared [wink]. Instead, I’ve decided to share it here.

This is a great dish to have on hand in the fridge to create your own bowl, throw on top of a salad, or toss into an elaborate stir fry. The best part is that you can add any veggies you have around and let your culinary creativity flow.

Preheat oven 375

Serves 4

Ingredients:

• firm tofu, cubed bite size
• ½ zucchini, chopped
• ½ white onion, chopped
• 2 gloves garlic, sliced
• 1 bell pepper (red, yellow or orange), chopped
• Carrot or sweet potato, chopped

Directions:

1. In a roasting pan or baking pan mix the tofu and veggies, drizzle with oil and sprinkle with black pepper.
2. Roast at 375 degrees for 25 minutes or until tender and golden brown

While that is roasting you can make the sauce.

Sauce Ingredients:

• ¼ cup sesame oil
• ½ cup orange juice
• 1 ½ Tbsp sugar
• 1 inch ginger, minced
• 2 tsp vinegar (Ume plum, rice or apple)
• 1 Tbsp chili flakes
• 2 Tbsp tamari

Directions:

1. Blend ingredients together, taste to see if it needs a bit more sweetness or saltiness.
2. Add the sauce to roasted tofu and veggies and serve with rice.

— Lea Haas, Owner, The Garden Cafe Woodstock