Tender Ginger Tofu
Women in Okinawa boast the longest lifespan in all of Japan. A study of Okinawan centenarians attributes their lasting health to low calorie intake. “Okinawans mainly eat tofu and sea vegetables,” Andoh says--staples that are naturally low in calories. In this recipe, tofu soaks up the flavors of mirin, chili-garlic sauce, and natural inflammation-reducer fresh ginger, which soothes nausea and helps beat arthritis and ovarian cancer. -WH
ingredients
- 2 c fat-free, reduced-sodium chicken broth
- 1 3/4 c water
- 1/4 c mirin
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp fresh minced ginger root
- 1 tsp chili-garlic sauce (like Sriracha)
- 1 14 oz package water-packed firm tofu, drained and cut into cubes
- 1 1/2 c shredded carrots
- 6 oz snow peas, trimmed and cut in half diagonally
- 1/4 c chopped fresh chives
directions
- 1
In a large saucepan, combine broth, water, mirin, soy sauce, ginger, and garlic sauce and bring to a boil.
- 2
Stir in tofu, carrot, and snow peas and return mixture to a boil.
- 3
Reduce heat and simmer until vegetables are tender, 6 to 8 minutes.
- 4
Stir in chives and serve.
notes
Per serving: 202 cal, 9 g fat (1.3 g sat), 648 mg sodium, 14 g carbs, 4 g fiber, 19 g protein
Source: Women's Health


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