Tofu in Kudzu Sauce
A potent phytoestrogen, the soy in tofu has been shown to significantly decrease hot flashes, night sweats, and other menopausal symptoms.

4 TO 6 SERVINGS

1 pound firm tofu
2 tablespoons kudzu
1 cup onions
1 cup carrots
2 tablespoons light sesame oil or olive oil
2 cups water, or to cover
3 tablespoons soy sauce, to taste
Ginger juice, to taste
Parsley, minced for garnish

1. Press tofu with a heavy weight for a half hour. Then towel it dry and cut into eight even slices. In a small dish, add a couple tablespoons of water to the kudzu to dilute
it. Cut the onions and carrots into small cubes.

2. Slowly heat oil in a heavy skillet, and place the towel-dried tofu slices in the pan. Gently fry the tofu on both sides until brown, adding more oil if needed. Remove the browned tofu, and place on several paper towels to absorb the excess oil.

3. Place onions and carrots in a pot, and put tofu on top. Add just enough water to cover onions, carrots, and tofu and 3 tablespoons of soy sauce, or to taste. Bring to a boil, and then simmer for 15 to 20 minutes. Pour the diluted kudzu liquid into the simmering water, and stir continuously, until the white color of the kudzu becomes clear and the water thickens. Season again with soy sauce, and add ginger juice to taste. Garnish with parsley, and serve hot or cold.

Nutrition information per serving: Calories 176; Protein 10 g; Carbohydrates 13 g; Total Fat 10.5 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 834 mg; Fiber 3.4 g