Ginger Lime Tofu

Serves: 4-6

Time: 1 hr

Ingredients

2 blocks firm tofu

1/2-1 cup cornstarch

salt

high heat oil for cooking tofu (e.g. avocado)

1 package rice noodles

1 tsp tamari

1/2 tsp sriracha

1 tsp sesame oil

1 bunch of chard or kale

For the sauce:

3 tbsp lime juice

1 tbsp agave

1 tbsp tamari

3 tbsp sesame oil

1 1/2 tbsp minced ginger

loosely packed 1/2 cup mint leaves

1/2 tsp salt

pinch cayenne

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Cut your blocks of tofu in half so that you have four, one inch thick rectangles. Press the tofu between two kitchen towels, placing a cast iron pan, or something heavy on them to remove some of the liquid. This process can be done with a tofu press.

While the tofu is being pressed, thinly slice the mint and chard into ribbons. Cook the rice pasta according to the instructions (remember to add enough salt to the pasta water that it tastes like the ocean). Once the pasta is cooked drain and rinse with cool water to keep it from getting gluey. Add the teaspoon of sesame oil, the sriracha and the teaspoon of tamari to the noodles and toss to coat.

Combine the cornstarch and a generous pinch of salt in a shallow bowl. Cut the pressed tofu into sticks about 3 inches by one inch by one inch. Toss the tofu a couple of pieces at a time in the cornstarch mixture until coated on all sides. Start with 1/2 cup cornstarch, if you run out mix up some more cornstarch and salt. If you forget to add salt to the cornstarch you can optionally sprinkle salt on the tofu while it is frying or right when it is removed from the heat and still glistening with oil. Heat 2 tbsp of high heat oil in a frying pan. Once hot, fry the tofu in batches on med-high making sure it gets golden brown on all sides. If you are unable to get color on your tofu, turn up the heat a little at a time until it browns after a few minutes. Be careful not to crowd the tofu as that will make it all stick together. We use tongs to turn each piece separately.

To make the sauce heat the 3 tbsp sesame oil in a small pan with ginger just until the ginger starts to become fragrant. Add the ginger and oil into a bowl with the rest of the ‘for the sauce’ ingredients except for the mint leaves. Once the tofu is cooked, put them back into the pan and pour the sauce into the pan and stir until it starts to bubble. Sprinkle mint leaves over this and fold them in, cook for a short time longer (less than 1 minute). Remove the tofu and place over the noodles. Next, wilt the chard with any remaining tofu sauce and add this to the noodle dish as well. Stir and enjoy!

Hibiscus Tea Hot or Iced

Living on un-ceded lands of many tribes including Clackamas, Cowlitz, Multinomah (to name a few) and the lands of the Duwamish people past and present, it’s impossible to ignore the wildfires raging up and down the coast.

Today we are feeling grief for the genocide that was intentionally committed by our European ancestors against native peoples on this land. We’re feeling grief for the land that was kidnapped and held hostage by colonists separating it from loving tribes who had deep relationships with this place. We’re feeling the sadness of lack of tribal burning practices and increased global warming that have led to fire seasons which feel out of balance.

Camille’s mentors at Holistic Resistance are often using song as they ‘holistically resist’. So, today Camille’s been listening to and singing this song to the trees.

In addition to singing and feeling our grief, we are working on staying hydrated and flushing the grief and smoke through our bodies. Below is a recipe for hibiscus tea because that’s what Camille had in her house and she is avoiding going outside. If you are looking for pre-made tea blends to support your lungs Camille loves adapta-lung tea which is being sold sliding scale from an herbalist who is a friend of the family. We also recommend getting tea from Clary Sage which is a local apothecary run by Laurie Lava-Books, who is a member of the Karuk tribe.

Serves: 16 oz

Time: 10 minutes

Ingredients

1 tbsp hibiscus leaves

2 inches ginger, finely chopped

1 tbsp agave (or to taste)

Ice cubes

Water

1/2 small lime (optional)

mint (optional)

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For hot tea: add 16 oz of boiling water to the hibiscus leaves and ginger. Steep for five minutes and strain. Add agave to taste and enjoy!

For iced tea: add 3/4 cup of water to a small sauce pan with the chopped ginger. Bring to a boil. Once boiling, add the hibisucs leaves and turn off the heat. Add the agave and let steep for 5 minutes. If you are using mint, add this after 2 minutes so that it only steeps for 3 minutes total. If you are using lime, squeeze this in at any time after the heat has been turned off.

While this tea is steeping prepare a 16 oz glass and fill to the rim with ice. Anne likes to add a long metal spoon to the cup of ice which can help absorb the thermal shock and potentially prevent breaking the glass when you add hot water over ice. Camille uses mason jars and hasn’t had an issue with breakage since they are designed to take more thermal shock. Once the tea is finished steeping, strain the liquid over the glass of ice. The hot tea will melt the ice leaving you with perfectly iced tea! If you want more ice, add some, if you want less ice add some cold water until you have 16 oz of tea (or to taste).

Note: A special thank you to our houseplants who are helping us filter this air!