Tender Ginger Tofu

prep time:: 10 min
total time:: 20 min

Makes 4 servings

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.