Marinated Tofu Stew
overnight marination and 20 minutes cooking
I had this tofu stew with noodles, homemade vegetable pickle, and steamed Kai-Lan. It was so delightful. The colors are so beautiful in the bowl, and the flavors blend so lovelily on my tongue—total comforting and satisfying because this marinated Tofu stew brought up all the flavors of its sides. I have posted my bowl photo on our Instagram as well.
I marinated my cubed Tofu with crushed and chopped ginger, soy sauce, palm jaggery, fresh lime juice, and a bit of sesame oil overnight in the fridge. So, all those flavors went inside the Tofu. And when you stew that Tofu with the combo of grounded garlic and onion on heated sesame oil again, all those sensational Asian flavors come up at their best. This Tofu stew would be perfect to pair with either noodles or hot steamed rice or on top of your nourish salad bowl, ideally. Try it and let us know how it goes. Add a comment of your opinion and experience for all of us to learn more.
|500 mg of firm white Tofu|
|100 gram of freshly grounded Ginger|
|4 tablespoons of Soy Sauce|
|1-2 tablespoon of crushed or melted Palm Jaggery|
|1 medium size Lime|
|About 8-10 cloves of Garlic|
|1 medium size Onion|
|4 tablespoons of Sesame Oil|
|2-3 stems of Spring Onion|
|1 tablespoon of White Sesame|
|A pinch of Salt|