I have been on a ginger kick lately that I just can’t shake.
It’s long been known as an anti-inflammatory food with powerful medicinal properties, but health benefits aside, I’ve always found ginger to be a light, zingy (is that word?), summer-y flavour.
I just love the kick of flavour and taste ginger brings to my meals. Probably why I also love kimchi like no other!
Not long ago, I fell in love with a Canadian brand of high quality, organic, cooking sauces and oils; Naked Coconuts. They make organic, virgin coconut oils, soy-free seasoning sauces, and a sesame-ginger sauce I luuurrrvve and use pretty frequently (hint hint: it’s in this recipe!).
It’s no wonder that when these fellow Canadianas, whose values I certainly align with, asked me to be a brand ambassador, my response was an instant yes!
With the exception of one product, Naked Coconuts’ line is entirely vegan. Their sauces and coconut oils are organic, non-GMO, and cruelty-free.
On that note, something I learned recently is that most coconuts are often harvested by monkeys being held captive as slaves / farm-workers? I had no idea! This was a big eye opener for me.
Naked Coconuts uses human farmers from a family farm, which really struck a chord in the effort to not enslave animals. They even care about the environment by doing their part to reduce deforestation. Naked Coconuts works with an old growth farm that’s been around for over 100 years!
Now, swinging back to this #begoodtoyourbody nourish bowl recipe, the magic really is in the marinade and sauce for the tofu.
Only four ingredients gave these bowls that spicy, zingy, and savoury asian-inspired flavour.
I’ve joked in the past that hummus is my blood type because, as a vegan and a chickpea-fiend, I consume heaps of it on the daily. So a large dollop was a necessity here. I share the recipe to my classic and beet hummus recipes here.
Because I like a mix of both cooked and raw ingredients in my bowl, to try and preserve some of the nutrients we get from eating raw, the raw ingredients here are sliced avocado, cucumber, and radishes (for extra zing!). The kimchi is technically preserved and pickled, so I’m not sure if you would consider it raw… but I mean, no heat has been applied to it, so in theory it would still preserve all the nutrients from its raw form.
The broccoli was just lightly charred on the stovetop with a little olive oil and some seasoning to really pull out the flavour. And the roasted potatoes were actually leftover from the prior night. Leftovers making for quick next-day meals FTW!
Lastly, the super simple recipe for the baked and seasoned teriyaki tofu!
Recreate this teriyaki ginger-garlic sauce to use either as a marinade or cooking sauce.
TERIYAKI TOFU RECIPE
- 2 tbsp natural peanut butter
- 4 tbsp ginger-garlic teriyaki sauce by Naked Coconuts
- 2 tsp maple syrup
- 1 tsp chilli sauce
Note** you can use this sauce as a marinade if you like, though, I used it as a cooking sauce, after baking my tofu in the oven for 25 minutes.
- Preheat oven to 400 degrees F.
- Strain and cut your tofu into cubes (size of your preference).
- In a glass dish, drizzle some olive oil on the bottom, and line your tofu cubes neatly. It’s okay if some of the cubes are touching. Bake for 25 mins.
- Once your tofu is done baking, you’ll see the cubes have a light golden/brown colour to them. Next, on medium heat over stove-top, mix together your sauce ingredients until they form one single consistency. Add your tofu cubes and toss them around in the pan lightly so the sauce covers each side of the cubes.
- Pan-fry for approx. 5 minutes or so, until the sauce starts to get crispy. (yum!)
Lastly, assemble your bowls with all your cooked and raw ingredients and get it all styled up for the gram! 😉
Let me know in the comments below if you’ve tried Naked Coconuts’ sauces before, and if there’s one that’s your favourite!
Nick Joly | Inspired by Nick