GARLIC GINGER TOFU
This easy, braised tofu dish is great served with steamed rice and vegetables.
Provided by Syd
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
- Squeeze lime juice over tofu before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 6.2 g, Fat 15.2 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 141.9 mg, Sugar 0.2 g
CRYSTALLIZED GINGER
Crystallized ginger is a safe and effective treatment for morning and motion sickness; keep slices in a small jar in your handbag or desk to chew on when feeling queasy. Also try: Morenatural health remedies from James Wong's "Grow Your Own Drugs"
Provided by Martha Stewart
Yield Makes about 8 ounces
Number Of Ingredients 2
Steps:
- Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
- Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
- Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
- Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.
CRYSTALLIZED OR CANDIED GINGER
Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.
Provided by lperejma
Categories Desserts Candy Recipes
Time 1h25m
Yield 10
Number Of Ingredients 3
Steps:
- Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
- Toss ginger with sugar in a bowl.
- Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
- Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 45 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 40.4 g
CRYSTALLIZED-GINGER TOFU
Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy!
Provided by BusyBeeHoneyBee
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow dish, combine flour, salt and black pepper.
- Dredge tofu in the seasoned flour; shake off excess.
- In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add tofu and stir-fry 2 to 3 minutes, or until light golden.
- Remove tofu to a plate.
- Add broth, ginger, soy sauce and sweet potato to the wok and bring to a boil.
- Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
- Return broth to a boil.
- Add green pepper and tofu and cook, stirring, 2 minutes or until tofu is just cooked through and sauce has thickened slightly.
- Sprinkle with cilantro.
Nutrition Facts : Calories 159.3, Fat 7.6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 690.3, Carbohydrate 15.5, Fiber 2.5, Sugar 3.5, Protein 9.2
CANDIED GINGER
Steps:
- Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
- Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
CRYSTALLIZED GINGER
I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did.
Provided by Diana Adcock
Categories Candy
Time 55m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Peel the ginger and slice it into rounds 1/8 inch thick.
- For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
- In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
- When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
- You want the ginger tender and getting that translucent look about it.
- You also don't want it at a full rolling boil-just a little less.
- Drain the ginger reserving the liquid.
- Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
- Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
- Store in an air tight container.
- As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.
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