Contributed by: News Canada
Spice Up Soy For Life
(NC) - A recent Angus Reid poll shows that 59 per cent of Canadians recognize soy's health-boosting qualities. Learning to incorporate soy foods on a weekly basis is a good step toward including plant-based proteins in our diet says Dr. Alison Duncan, dietitian, University of Guelph. As a mother of young children, she combines a soy-based pepperoni with familiar tomato and cheese flavours on pizzas.
Look for tofu in the produce section of most grocery stores. Firm and extra-firm varieties can be used for stir-frying and grilling, while silken tofu is excellent as a base for dips, sauces and puddings.
This recipe from the Wine Country Cooking School in Niagara-on-the Lake is available on the www.soyforlife.ca website. It marries cubes or slices of firm tofu with ginger, garlic and green onions, all cooked with a wonderfully intense sauce. Serve with rice or noodles.
Drain tofu; pat dry and cut into 1/2-inch (1 cm) cubes. In medium sauté pan, heat oil over medium heat. Add tofu, sliced green onion whites, minced garlic, minced ginger and five-spice powder. Cook, stirring, for 3 to 4 minutes.
Add vegetable stock, rice vinegar and Hoisin sauce. Cover and cook for about 5 minutes. Remove lid, stir in grated orange zest. Increase heat to medium and cook, stirring, until mixture bubbles vigorously. Continue cooking, uncovered, another 4 - 5 minutes basting tofu with sauce. Add reserved sliced green onions. Stir to mix and cook another minute.
Serving Size: Makes 3 - 4 Servings
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