RECIPES

(suggested text) In 2007, I finally published my cookbook, Nutrilicious, a project which took me many years to lovingly massage into existence. Here I will share with you, dear family and friends, selected recipes and hopefully give you much 'food for thought and whole health'.

NUTRILICIOUS

A Natural Vegetarian Kosher Cookbook

by Edith Rothschild

Order Your Copy Today!
(845) 352-3505 ext. 101

I have tried my culinary skills at fusion cooking which seems to be all the rage nowadays but unfortunately my ashkenazy genes always get the better of my taste buds. Somehow sushi meshi, spicy peanut sauce, toasted sesame oil, coconut milk, Thai chili and teriyaki are just too yucky for me. Here is my version and, if you wish more Asian and healthy flavors, use freshly grated ginger instead of the ginger powder and, for more antiviral health use fresh garlic instead of the garlic powder.

PAN-GLAZED TOFU

INGREDIENTS

1/2 package (250 grams) firm tofu
1 1/2 tablespoons Kombu-Shiitake Stock or water
2 tablespoons organic soy sauce
1 thinly sliced green onion
1/4 teaspoon garlic powder or one clove garlic minced
1 teaspoon fresh grated ginger or 1/8 of a teaspoon ginger powder
1/2 teaspoon ground paprika
1 teaspoon arrowroot powder, with just enough water to make a paste.


METHOD

1. Drain tofu, pat dry and sliced into 3/4 x 1-inch cubes.
2. In a medium skillet, place the stock or water, soy sauce, green onion, garlic, ginger, paprika and arrowroot paste.
3. Bring to a boil while stirring constantly until sauce has thickened and bubbles. 
4. At the tofu, cover, reduce heat to low, and simmer 8 to 10 minutes.
5. Adjust seasoning and serve immediately.

Helpful Hint:

The arrow root powder may be substitued with an equal amount of flour.