Cold Ginger Tofu
- 1 block tofu, firm, rinsed, drained and patted dry (preferably Mrs. Cheng's)
- 1 to 2 tsp salt (for simmering the tofu in water)
- 4 pieces star anise, whole
- 1 small piece ginger, crushed
- 1 tbsp oil, light (like safflower, canola)
- ⅛ tsp salt
- 2 tbsp ginger, fresh, minced
- ½ tsp garlic, minced
- ¼ cup green onions, minced
- ¼ cup Chinese parsley, minced
- 1 tsp toasted sesame oil (optional)
- Cut tofu in half horizontally then each half into 4 equal pieces
- In a pot of boiling water (use just enough to cover the tofu), add 1 to 2 tsp salt, star anise and ginger.
- Immerse the tofu and simmer for about 10 minutes.
- Cool in broth, if possible.
- Drain the tofu, pat dry and chill.
- Heat oil and salt in a pan, then add the minced ginger, garlic, green onions, Chinese parsley.
- Use a blender or food processor to combine the ingredients to a pesto-like in consistency (add 1 to 2 tbsp water or additional oil if too thick.)
- Cool and top tofu slices with a layer of the paste.
A vegetarian's desire to re-create the flavors of the popular Chinese dish “Cold-ginger Chicken” is the motivation behind this recipe. If your tofu is not firm, you can wrap in paper towels and place a firm weight on top to drain out excess fluid. Allow at least 15 minutes for this. The nutrition facts show a slightly high reading on sodium (670g) that you will actually ingest from this dish. The value accounts for all the sodium used in the recipe, while in fact the 1 to 2 tsp salt is dissolved in the water to season the tofu while it is simmering. Not all of that salt will be added to the tofu once it is taken out of the liquid. If you want to use even less oil, you can blend the minced ginger, garlic, green onions, Chinese parsley in the blender without heating it with the oil in step 6.
Cold Ginger Tofu
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.