Asian Ginger Mix

This is more of a seasoning mix that you can make into a dish using the recipe below. You don’t have to use tofu for this dish, but mostly I do. You may substitute it with lemongrass, bok choy, cabbage, cauliflower, or whatever you like. I usually make it with tofu, but mix a bunch of veggies with it. My cabbage bowl with this mix is delicious. Our foods do not have to be unpalatable to be healthy.

Now, yes, I do use fresh ginger in this dish, but you don’t have to. The recipe calls for cardamom, which is a non-stimulating spice. Cardamom is part of the ginger family and does give a bit of a ginger taste, but be sure to not overpower your dish with it because that may not taste so good. Always be moderate in its use. Like ginger, cardamom has an array of nutrients, such as vitamin B6, vitamin C, calcium, iron, manganese, magnesium, niacin, phosphorous, zinc, protein, dietary fiber, and others.  Read more about the great benefits of ginger in this Organic Facts article.

Now, a word of warning, even if you do not use ginger in this dish, I personally would not increase the amount of cardamom; but if it is your favorite seasoning, knock yourself out! To me, a little cardamom goes a long way. To my taste buds, cardamom is a strong seasoning.

Now, pictured above is this seasoning recipe on tofu with spinach, with the no-chicken broth added. Pictured below is the seasoning mix on cabbage. This recipe is so versatile. I hope you like it. You may have to adjust the salt.

Now, without further ado, please enjoy this recipe!

Asian Ginger Mix

Ingredients:

• 1 recipe prepared Oven-Baked Tofu (See recipe) or sub veggie of choice
• 2 Tablespoons plant-based butter
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 Tablespoon raw ginger, grated, optional
• ¾ teaspoon chili powder
• ¾ teaspoon ground coriander
• ¾ teaspoons turmeric powder
• ¾ teaspoon pink Himalayan salt or to taste (I add more salt for veggies)
• ½ teaspoon ground Monk’s pepper (i.e., grounded chasteberry tree tea) or to taste
• ^1/8 teaspoon ground cardamom
• ½ cup no-chicken broth (See recipe) or skip this, depending upon water content in veggies, optional

Instructions:

1. Prepare and bake the tofu according to the recipe above, but remove from oven around the 15 minute mark. Do not leave it in longer. While the tofu is baking, prepare the sauce. If you are using veggies instead of tofu, be sure to cut them up and have them ready on the side.
2. In a skillet using medium heat, melt the butter and add the onion, garlic, and ginger (if using), cooking for 3-5 minutes until the onions are translucent and fragrant.
3. For tofu, in a large bowl, combine all seasonings. After tofu is finished baking, place tofu into a bowl, generously coating them in the seasonings; and set aside. Then, add the tofu and all of the seasoning into the skillet and cook for about 2-3 minutes to adhere the seasonings. Do not shorten the time on this. For veggies, mix with the seasoning right in the skillet and cook (5 to 10 minutes, depending upon the veggie).
4. Add in broth and bring to a boil. Taste and add more salt, if needed. Your veggies may have enough water or you may simply just not want to add this step. It’s up to you!
5. Serve hot over rice, noodles, or spiralized zucchini or cauliflower rice.