Best Hawaiian Sticky Tofu By Dr Andrew Weil Recipes

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HAWAIIAN STICKY TOFU BY DR ANDREW WEIL



Hawaiian Sticky Tofu by Dr Andrew Weil image

from his website. He writes, "This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold!"

Provided by Sarah Chana

Categories     Soy/Tofu

Time 38m

Yield 6 serving(s)

Number Of Ingredients 14

12 -14 ounces extra firm tofu, cut into 16 thin slices (not silken)
6 tablespoons Japanese soy sauce or 6 tablespoons tamari
2 green onions, chopped
1 large garlic clove, peeled
1 teaspoon cornstarch
3/4 teaspoon agar, powder (this gives it that sticky quality)
1/2 cup hot water, plus
2 tablespoons hot water
1/4 cup maple syrup or 1/4 cup agave syrup
1 1/2 teaspoons vegetarian bouillon powder (chicken-flavored)
1/2 teaspoon powdered ginger
1/2 teaspoon ground mustard powder
1 (14 -19 ounce) can unsweetened pineapple chunks, drained
1 large green peppers (or 1/2 of each) or 1 large red bell pepper, seeded and cut into squares (or 1/2 of each)

Steps:

  • Preheat the oven to 500 degrees F.
  • Quickly brown the tofu slices in a nonstick pan until browned on both sides.
  • Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
  • Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
  • Add the pineapple and green pepper, then pour over the tofu in the pan.
  • Bake for 15 minutes.

Nutrition Facts : Calories 130, Fat 2.6, SaturatedFat 0.5, Sodium 1016.5, Carbohydrate 22.1, Fiber 2.3, Sugar 15.8, Protein 7.4

DR. ANDREW WEIL'S GRILLED OR BROILED SALMON



Dr. Andrew Weil's Grilled or Broiled Salmon image

This recipe is based on one from Dr. Andrew Weil's book, 8 Weeks to Optimum Health. Use wild salmon for optimum health benefits as it tastes better and is more nutritious, and eating it does not have the environmental impact of eating farmed salmon, nor the health risks associated with it. Cook time doesn't include the 1-3 hours marinating time in the 'fridge. This makes a great meal with rice and a cooked vegetable or salad.

Provided by mersaydees

Categories     Japanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup sake (Japanese rice wine)
1/2 cup natural soy sauce or 1/2 cup tamari, reduced sodium preferred
1 tablespoon fresh gingerroot, grated
2 fresh garlic cloves, smashed
1 tablespoon dark brown sugar
4 salmon fillets (6 ounces per person)
1 lemon, divided into wedges (optional)

Steps:

  • Combine all marinade ingredients.
  • Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
  • Prepare the grill or preheat the broiler to high heat.
  • Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
  • Serve at once, with lemon wedges if desired.

Nutrition Facts : Calories 520, Fat 14.1, SaturatedFat 2.6, Cholesterol 146.3, Sodium 2252, Carbohydrate 9.1, Fiber 0.3, Sugar 4, Protein 69.4

QUINOA PUDDING BY DR. ANDREW WEIL



Quinoa Pudding by Dr. Andrew Weil image

From "Eight Weeks to Optimal Health". I haven't tried it yet but want to post it for safekeeping. Dr Weil says: Here is an unusual, healthy dessert made from the staple grain-like seed of the high Andes, now available in specialty food shops and health-food stores.

Provided by Chef Tweaker

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup quinoa
2 cups apple juice
1 cup raisins
1 cup nuts, chopped
1 lemon, juice of
cinnamon
salt
2 teaspoons vanilla extract
sliced bananas (optional) or maple syrup (optional)

Steps:

  • Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes.
  • Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste.
  • Simmer, covered, for 15 minutes.
  • Remove from heat and stir in the vanilla extract.
  • Chill. Serve plain, or with berries or sliced banana or a little maple syrup if you want it sweeter.

Nutrition Facts : Calories 538, Fat 20.4, SaturatedFat 2.7, Sodium 246.1, Carbohydrate 82.4, Fiber 7.1, Sugar 37.1, Protein 12.7

ROBUST BEET SALAD BY DR ANDREW WEIL



Robust Beet Salad by Dr Andrew Weil image

Found this online. My crowd is big on beets and big on things with a hot kick. This looks very promising. Hope to try it soon. If you don't like to boil beets, you can surely roast them instead (yum), or, if in a pinch for time, use canned beets.

Provided by Sarah Chana

Categories     Vegetable

Time 53m

Yield 12 serving(s)

Number Of Ingredients 9

3 lbs beets
1/4 cup brown sugar
1/4 cup rice vinegar or 1/4 cup cider vinegar
1/4 cup water
1 teaspoon wasabi powder (Japanese horseradish)
1 teaspoon mustard powder
1 tablespoon extra virgin olive oil
1 large onion, sliced thin
salt

Steps:

  • Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
  • Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
  • Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
  • This salad will keep for a week in the refrigerator.

Nutrition Facts : Calories 83.8, Fat 1.4, SaturatedFat 0.2, Sodium 89.8, Carbohydrate 17.1, Fiber 2.5, Sugar 14, Protein 2.1

SIMPLE HAWAIIAN TOFU



Simple Hawaiian Tofu image

This is a simple tasty recipe that I love to make. I'm the owner of A Little Taste of Aloha in Tucson and every time there's a vegetarian dish request for catering, this is always a winner with the vegans and vegetarians.

Provided by Chef Hawaiian

Categories     Lunch/Snacks

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 3

1 (12 ounce) package tofu (any brand will do)
1/2 bunch green onion, chopped
1/2 cup soy sauce (Aloha Shoyu Preferred)

Steps:

  • 1. Cut tofu into half inch squares and place in a serving bowl.
  • 2. Spread the green onions generously over the top of the tofu.
  • 3. Pour the soy sauce evenly over all of the ingredients.
  • 4. Mix all of the ingredients so that the soy sauce coats the
  • tofu.
  • 5. Enjoy!

Nutrition Facts : Calories 156.6, Fat 6.4, SaturatedFat 0.9, Sodium 4040.3, Carbohydrate 9.3, Fiber 1.7, Sugar 3.1, Protein 19.3

CHINESE GREEN BEAN SALAD BY DR ANDREW WEIL



Chinese Green Bean Salad by Dr Andrew Weil image

from his website. He writes, "This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color."

Provided by Sarah Chana

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb fresh green beans, organic if possible
1 tablespoon finely chopped fresh gingerroot
1 cup slivered red onion
4 teaspoons mustard powder
1 tablespoon cold water
2 tablespoons reduced sodium soy sauce
3 tablespoons rice or 3 tablespoons cider vinegar
2 teaspoons dark-roasted sesame oil
2 teaspoons sugar

Steps:

  • Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
  • Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve.
  • Mix the dressing ingredients in a small bowl with a whisk until well blended.
  • Toss the green beans with the ginger root, red onion and dressing.
  • Serve immediately.

Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 0.3, Sodium 183.8, Carbohydrate 15, Fiber 2.8, Sugar 5.2, Protein 2.7

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