Love the elegance of tall fennel leaves cascading flow, they look like, and the minutely thin strawlike leaves are such a fragrant vegetable that can add a different element of flavor to any dish. It has a slightly minty taste but can be aromatic like anise or pungent like licorice. For this recipe, we cooked the fennel so that it gives a mild flavor to the tofu.
When added to juices or even eaten raw, Fennel bulbs can help alleviate candida in the guts. Fennel is incredibly excellent for bringing back gut bacteria into the digestive system and eliminating nasty bugs in the colon. It contains beta carotene and Vitamin C, which are vital in keeping the skin and other organs healthy. It also contains potassium and folate, both of which are important in maintaining a healthy heart.
During my stay at an Antrhophosophic doctor’s holistic clinic, I prepared this recipe for one of her patients suffering from candida and visibly emancipated for lack of improper dietary intake. I made fennel on tofu sort of canpê to give her a double special effect. To boost her weight and neutralize candida in her guts with a substitute for excessive pungent onions flavor in the food. That negatively affects the mind of her patients. The smell of all herbs that comes from essentials oils affects the mind and the body positively. The aroma from fennel essential oil gives a towering lift to the salad.
This recipe is a fresh take on how to serve tofu. The fennel, when cooked, is like a milder licorice candy that amalgamates with seasonings to make fennel on tofu twosome unmistakably appealing. Read this quick and easy recipe below to learn how to make this dish.
Fennel on Tofu
- 3 Medium-sized fennel stalks, finely chopped
- 2 fresh tomatoes, chopped into small cubes
- 1 tbsp soy sauce.
- 18 oz / 500 grams tofu block, sliced into 1/2 inch or 1cm thick pieces
- 1/2 cup roasted sesame oil
- 1/2 cup soy sauce
- Black pepper to taste
In a saucepan over medium heat, saute the finely chopped fennel for few minutes.
Add one tablespoon of soy sauce and let the fennel turn slightly brown. Remove from the pan and set aside.
In the same saucepan on high heat, add the roasted sesame seed oil and sear the sliced tofu on both sides until slightly golden brown.
Place the tofu neatly onto a serving tray and garnish with some fennel and chopped tomatoes on top of each slice.