Meals Matter

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Contributed By: dhanyaka
Dr. Weil's My Optimum Health Plan

Soy foods are a wonderful source of beneficial phytoestrogens and can help protect against several types of cancer. One of my favorites is tofu. Tofu has a neutral flavor and absorbs different seasonings, making it versatile and an excellent choice for culinary experimentation. In this dish, which can be served as a light entrée or side dish, it develops real zest from a sauce made with fresh cilantro and gingerroot. Cilantro, also known as fresh coriander or Chinese parsley, is an herb used in Asian and Mexican cooking. Ginger has anti-inflammatory effects, to go along with its strong and spicy flavor. Serve this to anyone still unsure about tofu. They'll be pleasantly surprised and you will absolutely delight the bean curd lovers in your life. Enjoy!

Ingredients

1 pound Firm tofu

1 tablespoon Salt

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<b> Sauce: </b>

2 tablespoon Canola oil

2 tablespoon Finely chopped fresh gingerroot

1 cup Chopped fresh cilantro

2 tablespoon Natural soy sauce

2 teaspoon Light-brown sugar

Preparation

1. Cut the tofu into 4 thick slices. Places slices in a pot containing 3 cups cold water and the salt. Soak for 30 minutes, then slowly bring it almost to a boil, and cook without boiling for 5 minutes.

2. While tofu is heating, prepare the sauce. Heat the canola oil in a skillet and add the ginger. Stir-fry for 1 minute, then add the cilantro, soy sauce, and sugar. Cook for 1 minute over high heat.

3. Remove tofu from heat, drain, carefully transfer to a warm serving dish, and spoon sauce over it.

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