It’s amazing how much this blog has grown! I had some time to kill a couple of nights ago, so I started browsing some of the old entries and revisiting the memories each dish has given me. It was a fun chance to de-stress, but at the same time it struck me that lately I’ve been trying out all these new ingredients to help me with specific, almost insignificant symptoms, and in the mean time I’ve let go of the ingredients meant to solve my overall issue, which is hormonal imbalance. And despite the many different sources of phytoestrogens in the diet, none is as popular or as recommended as soy products (tofu in particular), as it combines so many benefits in one little, healthy, low-fat bean.

So, in the spirit of revamping the original goal, I’m going for a recipe that is everything perimenopausal nutrition should be: ginger-garlic tofu, slowly marinated and then pan fried with minimal added fat:

ginger garlic tofuINGREDIENTS

  • 1/a cup black rice vinegar
  • 20 oz. extra firm fortified tofu, drained
  • 2 tablespoons palm sugar
  • 2 tablespoons vegetable oil
  • 4’’ piece of ginger, peeled and thinly sliced
  • 2 thinly sliced garlic cloves
  • ¼ cup soy sauce
  • 1 bunch of fresh cilantro leaves


  1. Slice the tofu blocks and place them on a baking sheet lined with paper towels. Press gently to remove liquid.
  2. Mix vinegar, soy sauce, and palm sugar in a saucepan, under low heat, until the sugar dissolves. Bring it to a boil, turn off the heat, and pour the mix all over tofu pieces. Let them marinate for at least 1 hour.
  3. Drain the tofu and pat it dry. Don’t discard the marinade!
  4. Heat oil in a skillet, add ginger and garlic and let them cook for a couple of minutes, stirring often.
  5. Add tofu to the skillet and cook until golden on both sides for about 4 minutes. Add reserved marinade and cook until it glazes the tofu.
  6. Turn off the heat, transfer the tofu to its plate, spoon some pan juices over, and sprinkle with cilantro.

According to the original recipe, the tofu can be marinated for up to 8 hours, although I haven’t tried that yet. I imagine it will make the flavor all the more intense! I have tried this dish as a nice starter, but I see no reason why it shouldn’t make for an amazing main dish, atop some brown rice and sauteéd greens.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s