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
2 c fat-free, reduced-sodium chicken broth
1¾ c water
¼ 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
1½ c shredded carrots
6 oz snow peas, trimmed and cut in half diagonally
¼ c chopped fresh chives
In a large saucepan, combine broth, water, mirin, soy sauce, ginger, and garlic sauce and bring to a boil.
Stir in tofu, carrot, and snow peas and return mixture to a boil.
Reduce heat and simmer until vegetables are tender, 6 to 8 minutes.
Stir in chives and serve.
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- Recipe byWomen's Health
- Viewed 134 times
PREP TIME: 10 min
TOTAL TIME: 20 min
Per serving: 202 cal, 9 g fat (1.3 g sat), 648 mg sodium, 14 g carbs, 4 g fiber, 19 g protein
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