orange ginger tofu – and a few words on soy

there’s an email that has been sitting in my inbox for a few weeks now, and i think it’s time i finally address it.  new reader, paula, appreciated my story and how i gradually found that healthier choices in my diet improved my quality of life.  because of this she felt she had to share with me a little information on the dangers of soy.

it’s true, in the past year or so it has become overwhelmingly apparent that soy,  which has become widely overused among Americans and in the past couple decades, might not be the perfect health food it’s been built up to be.  the major dangers appear to be digetional if large quantities are consumed – which is common with any bean – and hormonal, because of phytoestrogens it contains.

like the estrogen our bodies naturally produce, phytoestrogens cause similar effects.  this is why i’ve heard many a man cautioned not to eat too much soy for fear of growing boobs, but also why menopausal women find relief from a glass of soy milk a day rather than hormonal therapy.  like nearly any chemical compound found in food, it is not concentrated enough in it’s natural form – the edamame bean – to cause harm, and even in its processed form – tofu, soy milk, tempeh – you will not likely see any adverse effects if eatten in moderation.

along with soy i have also heard that countless other foods have similar harms and should be avoided completely, like nuts or coconut.  the simple fact of the matter is that foods affect everyone differently, but they rarely cause major harm unless a severe allergy is present or they are consumed in excess.

the only rule i prescribe to and find works for me is balance.  for it is the glass of wine with dinner that aids digestion, but the shots of whiskey that induce a hangover.  in this case it is the small serving of tofu occasionally eaten with dinner that may elleviate symptoms of pms, but the processed soy eaten several times a day for several years that may eventually cause breast cancer.

that being said, i eat soy in moderation and will continue to do so.  here is a simple way to prepare tofu so that it’s not overly fried and crispy.  the tender little pieces of protein really replicate meat quite well for warey carnivores, and taste amazing slathered in this asian-inspired orange ginger marinade.

orange ginger tofu
1 tbsp grated ginger
1 tbsp grated orange zest
1/4 c orange juice
1 tbsp apple cider vinegar
2 tbsp maple syrup
1/8 tsp cloves
1 tsp salt
4 green onions
3 tbsp seasame oil
1 block of firm tofu

grate the ginger and orange zest and combine with orange juice, vinegar, maple syrup, cloves and salt.

drain the tofu and  gently press between a dry towel or paper towels until no more water comes out.  slice in half and press some more.  the drier the tofu is the more marinade it will absorb and tastier it will be.

then chop into small cubes. and toss with the marinade.  cover and let sit in the fridge at least an hour, but you could prep it as far as a day ahead.

when you’re ready to cook the dish, chop up your green onions to have on hand.

heat up the sesame oil in a large frying pan on medium heat.  remove the tofu cubes from the marinade with a slotted spoon so you leave most of the liquid in the bowl.

fry the tofu for 3-5 minutes, constantly tossing until golden brown.  toss in the green onions and the rest of the marinade and cook for another minute until most of the liquid has cooked off.

serve warm with steamed grains or vegetables.  i enjoyed it over wild black rice topped with sesame seeds.

yields 4 servings