Thai Soy Sauce Powder is a Healthy Way to Boost Pregnancy

Ingredients: (1) 3 tbsp soy sauce or soy sauce paste (not soy sauce) (1) tbsp water (1/2 cup) (4 tbsp.)

(1.5 cup) 1/2 tsp.

black pepper (1 tsp.)

(2-3 tbsp.) 

1/4 tsp.

paprika (optional) 1 tsp.

salt (optional). 

(2) 2 tbsp.

fresh ginger, grated, chopped (optional.) 

(3) 2-3 large garlic cloves, peeled, crushed and finely grated (optional.). 

Directions: Combine soy sauce and water in a small bowl.

Heat over medium heat until it begins to boil.

Add garlic and ginger and cook until fragrant, about 5 minutes.

Remove from heat and stir in salt and black pepper.

Simmer for a few minutes, until ginger and garlic are fragrant.

Taste and adjust salt and pepper.

Place ginger and minced garlic in a bowl and toss well to combine.

Set aside.

In a large saucepan, melt soy sauce in a medium-high heat.

Add water and stir until the soy sauce begins to bubble.

Remove and discard from heat.

Set sauce aside.

Heat a large pan over medium-low heat.

Place oil in a large skillet and heat until shimmering.

Add ginger and saute until fragranced, about 1 minute.

Add soy sauce mixture and sauté until the sauce begins bubbling.

Add salt and brown the ginger for a minute.

Remove ginger and sauce mixture from heat, then add the ginger and soy sauce.

Stir to combine well.

Remove sauce mixture to a plate and allow to cool slightly.

Transfer ginger and ginger sauce to a saucepan.

Add the remaining soy sauce to the pan and stir to combine and bring to a boil.

Reduce heat to medium-Low and simmer for 30-45 minutes, stirring frequently.

Remove the ginger from the sauce and set aside to cool.

Add tofu to the saucepan and cook for about 5-10 minutes, or until lightly browned.

Remove tofu and set it aside.

Stir together ginger and tofu in a blender.

Remove soy sauce from blender and set to high speed.

Add sugar, garlic, and ginger paste to the blender and puree to a smooth paste.

Taste.

Serve immediately. 

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