• Bio

Marie Oser

Marie Oser is a best-selling author, vegan lifestyle expert and environmental advocate with a focus on nutrition and its role in disease prevention. Oser specializes in creating original gourmet recipes with a solid nutritional bottom line. Marie is a features writer and Managing Editor at ecomii a leading environmental site attracting more than 1.5 unique visitors per month. At The Food & Health Alternative (F&HA) Oser and her team of experts report on creative natural solutions for issues affecting our health and wellbeing. Marie is president of VegTV, a production company producing content for TV and new media and has streamed hundreds of healthy lifestyle videos to up to a thousand sites globally for more than a decade. Marie has appeared on CNN, CNN Headline News, ABC, National Public Radio, QVC, WUSA, WNBC, KCAL, KOVR, Home & Garden Television (HGTV), FINE LIVING, TECH TV and Discovery Channel. Vegetarian since 1971; Vegan since 1990, Marie left a career in TV advertising to pursue her interest in food, health, nutrition and the environment. Marie is a gourmet cook and organic gardener living in southern California, writing her 5th book and hiking every day with Travis, her Yellow Lab companion.

Unlike other vinegars, authentic Japanese rice vinegar is very mild and mellow, ranging from colorless to pale yellow. Marukan Rice Vinegars have been produced using traditional methods that include a natural slow brewing process since 1649, which creates tasty vinegars that are milder in taste and richer in flavor.

Authentic rice vinegar heightens flavor in a way that livens the dish with culinary zest and its ability to intensify flavor without overpowering other ingredients can make it an important component in a healthy diet, adding flavor and excitement to almost any dish.

Marukan makes seven styles of rice vinegar from non-GMO California short grain rice using the same time honored process here in the US, from Genuine Brewed and Seasoned Gourmet to Ponzu Citrus and Premium Soy Dressings and Marinades.

Chili Glazed Tofu (video)
This absolutely delicious dish reheats well.
12  Servings

4 Tablespoons olive oil
2 lb firm tofu, cubed and drained
1 1/2 cups pineapple juice
2 Tablespoons Light Brown Muscovado Sugar
1 teaspoon ground ginger
3 Tablespoons Sambal Olek Chili (supermarket Asian aisle)
1/3 cup Marukan Soy Ponzu
1 1/2 Tablespoons cornstarch
2 Tablespoons water

Drain and cube tofu and set aside. Whisk together the juice, sugar, ginger, Sambal Olek and Soy Ponzu in a in a small saucepan over medium heat.  Combine the cornstarch and water in a small measuring cup and add to the glaze mixture. Bring to a low boil, whisking constantly and set aside.

Heat oil over medium high heat. Add tofu and cook for about 15 minutes or until brown.  Reduce heat to low and pour glaze over tofu. Simmer for 10 minutes, stirring occasionally.

Chili Glazed Tofu
Nutrition Analysis: per serving: 1 cup
Calories 163, Protein 13g, Carbohydrate 10g, Fiber 1g, Fat 8g, Cholesterol 0.0mg, Calcium 59mg, Sodium 305 mg.