Sunday, February 1, 2009
Hot and Sweet Ginger-Orange Tofu
I'm not a big tofu eater (it's just so processed which is always a turn-off) but this will be a recipe to remember when I have some to use up! While I was enjoying eating this, DH said "that smells flavourful." It really was! Plenty of sweet from the maple-orange-ginger glaze with a great spiciness from the red pepper. Yum!
1/2 block of extra-firm tofu, drained and cut into two halves (apparently firm tofu works, too, if that's what you've got!)
1/6 cup freshly-squeezed orange juice
1/6 cup freshly-squeezed lime juice
1/6 cup pure maple syrup
Pinch crushed red pepper
2 garlic cloves, minced
1 tbsp. fresh ginger, peeled and grated
1 tbsp. orange zest
1-1/2 - 2 tsp. canola oil, divided
3/4 cup onion, sliced
1 tbsp. chopped cilantro
1/2 tbsp. reduced-sodium soy sauce
1. Prepare the tofu by letting it drain, covered in paper towels, for 10-15 minutes. Once drained, cut it up into small cubes (about 3/4-inch in size).
2. Mix together the orange juice, lime juice, maple syrup, red pepper, garlic, ginger, and orange zest.
3. Heat 1 tsp. of the oil in a large skillet or wok over high heat. Add the tofu cubes and stir-fry them until golden. They should look like this:
4. Remove the tofu cubes from the pan and set them aside. Add the onions and the remaining oil to the skillet. Saute about 5 minutes or until the onion is slightly golden and softened. Return the tofu to the pan along with the orange-ginger sauce, cilantro, and soy sauce. Reduce the heat to medium and let the mixture simmer, stirring occasionally, for 15-20 minutes or until the sauce reduces and thickens.
This is delicious served over rice. You can also sprinkle some additional fresh cilantro over the finished product, if desired.
This is based on the recipe "Fiery Tofu with Red Chiles, Orange, and Ginger" from the February 2009 issue of Vegetarian Times.
I didn't change much... I used firm tofu instead of the extra-firm that was called for. I was worried it would fall apart but it really held its shape.
I also subbed in crush red pepper for the 2 or 3 dried red chiles that were called for. I couldn't find those other than in big bags and I'd probably never use them all! It added just the right amount of heat for me and it's easy enough to add as much or as little as you'd like.