Yum. Yum. Yum. All I can say is that you need three cookbooks and only three: Rebecca Katz's "The Cancer Fighting Kitchen' and "One Bite at a Time" and now Terry Walters' "Clean Food" an ode to eating seasonally and close to the source. (Thank you, Lila and Ingrid - both put me onto this book simultaneously. Here's a favorite from Walter's book (I literally just drank the last bit of ginger sauce from the bowl of tofu.) So healthy. So delicious. Oprah had Michael Pollan ("The Omnivore's Dilemma") on yesterday to talk about, well, the omnivore's dilemma. And also to profile "Food Inc." (put it in your netflix queue). It skewers the big agro-producers who have literally poisoned our food chain. Watch it for yourself - we report, you decide.
Orange Ginger Tofu
16 ounces firm non-genetically modified tofu (not all tofu is created equally)
2 Tablespoons fresh grated ginger
3 garlic cloves minced
3 Tablespoons minced red onion
1 cup orange juice
1/4 cup brown rice vinegar
1/4 cup tamari
2 Tablespoons toasted sesame oil
2 Tablespoons maple syrup
Wrap tofu in towels and press and remove excess liquid. Cut lengthwise into 4 rectangular slices and then into cubes. In shallow baking dish, combine all marinade ingredients. Add tofu in a single layer and turn process to completely coat. Cover and refrigerate at least 30 minutes.
Preheat oven to 350 degrees.
Uncover tofu and bake in marinade 15 minutes. Turn pieces and bake another 15 - 20 minutes or until golden brown. Serve hot or chilled (on brown rice)