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Ginger Tofu


  • 1 cup of ginger root, freshly shredded
  • 1 orange rind, shredded
  • 1/4 cup of orange juice
  • 2 lbs of tofu


  1. Add all the ingredients to a bowl, mix them together well and allow them to stand for 6 hours.
  2. Stir-fry the tofu until golden brown.
  3. Serve next to white rice and add soy sauce to taste.




Tofu Pumpkin Curry


  • 1 (13oz) pack of firm tofu, washed and cubed
  • 2 1/2 tbsp of red curry paste
  • 3 cups of pumpkin, peeled, baked and cubed
  • 1/2 cup of cashews, crushed
  • 2 tbsp of ginger, grated
  • 1 large onion, chopped
  • 3 tbsp of oil
  • salt and pepper
  • 1/2 cup of coconut milk
  • basmati rice


  1. Sautee the onion, ginger and cashews in the oil for 5 minutes.
  2. Add the curry paste baked pumpkin and tofu.
  3. Stir fry the mixture on med-low heat for 8-10 minutes.
  4. Add the coconut milk and simmer for another 5 minutes. Add salt and pepper to taste.
  5. Serve with basmati rice.




Ginger Brined Tofu


  • 5 tbsp of ginger, grated
  • 1(16 oz) pack of tofu, washed and cubed
  • 1/2 cup of sweet rice wine
  • 1 tbsp of soy
  • 3 tbsp of peanut oil
  • salt and pepper


  1. Brine the tofu in the wine, soy sauce and ginger for 5 hours.
  2. Sautee the tofu in the peanut oil for 5-8 minutes.
  3. Sprinkle with salt and pepper to taste.

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