Ginger Broccoli

I love broccoli, cooked or raw. It's great as a side dish.

Ginger Broccoli

One bunch of broccoli, cut into florets
2 T. mirin (you can use sake instead, if you have it)
1 T. tamari
1 T. fresh ginger, minced, or 1 t. ground ginger
1 t. sesame oil

Place everything in a skillet with about 1/4 c. water. Bring to a boil, cover, and simmer gently for about 4 minutes, or until broccoli is a bright green. Serve. Enjoy!

Five Spice Tofu

I've said several times before how much my family loves to grill, and how I often try to get them to expand their grilling repertoire. This is one of those times, and the results were delicious!

Five Spice Tofu

3 T. tamari
2 T. lime juice
2 T. mirin
3 cloves garlic, minced
1 T. sriracha (check ingredients, some brands aren't vegan)
1-1/2 t. dark brown sugar
1 t. five spice powder
One package extra firm tofu, frozen, thawed in boiling water, pressed, and sliced

Add all the ingredients to a gallon sized ziploc baggie and wiggle around the coat the tofu well. Refrigerate overnight. Grill on a lightly oiled grill, cooking about 5 minutes per side.

Make an extra batch of the marinade to brush over the tofu as it grills.

Serve. Enjoy!

Grilled Tofu with Mango

If you've never grilled tofu, you really need to try it. I think you'll be pleasantly surprised!

Grilled Tofu with Mango

One package extra firm tofu, frozen, thawed in boiling water, pressed dry, sliced into triangles
1 T. dark sesame oil
2 T. tamari
1/2 t. black pepper

Place tofu in a shallow dish and rub both sides with black pepper and brush both sides with the tamari and the sesame oil. Cover and let marinate overnight. Over a medium hot grill, grill the tofu about 3-4 minutes each side. Serve with a mango slaw.

Mango Slaw

1/3 c. rice vinegar
3 T. tamari
3 T. sugar
1 T. sambal oelek
1 t. mirin
2-3 mangoes, peeled and sliced into strips
1/4 c. chopped cilantro

Mix the vinegar, tamari, sugar, sambal oelek, and mirin together until blended. Let set about five minutes for flavors to blend. Add mangoes and cilantro and mix well. Cover and refrigerate overnight. Serve alongside grilled tofu.