BRYN MAWR, Pa. (WPVI) — In today’s edition of The Dish, we’re taking you to a longstanding sanctuary for health and healing that starts at the root level.<\/p>\n
We head to Arrowroot Apothecary & Caf\u00e9 in Bryn Mawr, Pennsylvania, where we are making their famous sesame braised tofu.<\/p>\n
If you’re not typically a fan of tofu, give this recipe a chance, because it is a crowd-pleaser.<\/p>\n
“Everyone that works here is part of the healing when you walk in,” says owner Debbi Niggeman.<\/p>\n
Arrowroot Apothecary & Caf\u00e9 has been a staple on Lancaster Avenue in Bryn Mawr for 50 years.<\/p>\n
When the original owners announced they were closing, integrative health practitioner Debbi Niggeman stepped in to save it.<\/p>\n
“I came in, and I revived it,” she says. “We brought it across the street and made it a modern apothecary. We came over here in 2018. I was a customer, but my background is also in nutrition. I had health food stores right out of college. I want to know how we heal and how I can help people heal.”<\/p>\n
On the apothecary front, it’s all about getting to the root of what ails you.<\/p>\n
“When people come in, it’s always about: ‘Why do you feel the way you do? What are your symptoms? Why?’ We try to help them get to the why and what’s behind it. We want them to leave with some steps that help them,” she said.<\/p>\n
They sell everything from skincare and supplements to home items and herbs.<\/p>\n
“In the caf\u00e9 , we make everything fresh daily,” Niggeman says. “We put out fresh food in the case every day, and our smoothies are made to order. There are no fillers. It’s all real fruit, real vegetables. Everything’s organic. We have two fresh soups every day.”<\/p>\n
Everything Chef Joel Lambert makes is gluten-free and plant-based.<\/p>\n
It’s all about good food, good health, and good vibes.<\/p>\n
“When someone comes back to tell us they feel better, that’s what it is about,” Niggeman says.<\/p>\n
Sesame Braised Tofu Recipe from Arrowroot Apothecary & Caf\u00e9:<\/p>\n
Ingredients:<\/p>\n
– 1\/2 cup tamari<\/p>\n
– 1\/3 cup rice vinegar<\/p>\n
– 1\/4 cup sesame oil<\/p>\n
– 1\/3 cup maple syrup<\/p>\n
– 1 oz fresh, finely chopped ginger<\/p>\n
– 1 package firm tofu<\/p>\n
Directions:<\/p>\n
1. Place all tamari, rice vinegar, sesame oil, maple syrup, and chopped ginger in a blender and mix until well combined.<\/p>\n
2. Pour over 1 package of firm tofu that has been cut into triangles or any shape you prefer.<\/p>\n
3. Bake at 300 degrees for about an hour and a half. Flip halfway through.<\/p>\n
TIP: Freeze the tofu first, and then when you are ready to cook with it, let it defrost and drain. It will make the consistency less mushy and more meaty.<\/p>\n
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