Recipe: Ginger-Lemon Tofu Steaks (serves 2)

GINGER-LEMON TOFU STEAKS

8 ounces extra-firm tofu
4 tablespoons extra-virgin olive oil
2 teaspoons minced or grated fresh gingerroot
1 clove garlic, minced
A pinch crushed hot red pepper
1 tablespoon balsamic vinegar
1 tablespoon organic wheat-free tamari (soy) sauce
Grated zest and juice of 1/2 large lemon
Sea salt and freshly ground black pepper (to taste)
steamed broccoli florets and brown rice (optional, for serving)

Cut the tofu into 1/2-inch-thick slabs. Drain between several thicknesses of paper towels with a heavy plate or weight on top to press out as much water as possible.

In a heavy skillet, on medium heat, heat half of the oil very hot. Add the tofu and fry until lightly browned and crisp on both sides, turning once with a wide spatula, about 5 minutes. Drain on paper towels; reserve. Pour off any excess oil and carefully wipe the pan with paper towels.

In the same skillet, heat the remaining oil over medium-low heat. Add the ginger, garlic and hot pepper; cook until fragrant but not browned, 2 to 3 minutes.

Add the vinegar, tamari and 1/4 cup water; boil until reduced by half, to about 3 tablespoons liquid.

Stir in the lemon zest and juice. Season sparingly with salt and generously with pepper. Add the tofu steaks to the skillet, reduce the heat to low, and simmer, turning once, until the steaks are hot and almost all of the marinade has been absorbed, 3 to 5 minutes.

If desired, serve with steamed broccoli florets and brown rice.

Makes 2 servings
Source: The Swiss Secret to Optimal Health by Thomas Rau, M.D., with Susan Wyler