Friday, February 12, 2010

Orange Pan-Glazed Tofu

I remade the Orange Pan-Glazed Tempeh as Orange Pan-Glazed Tofu, tweaking the recipe a bit as well.  This is also tasty, but lacks the texture of the tempeh.  Were I to make this with tofu again, I might use tofu that had been frozen and thawed, a process which makes the tofu a lot chewier and more absorbent.  On the other hand, the final product ended up being perfect for slicing and dicing--using slices in sandwiches, or little cubes in salad--like the delicious baked tofu that costs far too much at the grocery store, even at Trader Joe's.

1 cup orange juice (I used concentrate this time)
1 tablespoon freshly grated ginger
2 teaspoons tamari
1/2 tsp rice vinegar
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 large garlic cloves, crushed
10-15 oz extra-firm tofu
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves 

1. Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, vinegar, maple syrup, ground coriander, and garlic. Mix together and set aside.
2. Squeeze excess water out of the tofu and cut it into thin-ish, bite-sized pieces.
3. Put the olive oil in a large frying pan over medium heat. When the oil is hot but not smoking, add the tofu and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tofu once more during this time and spoon the sauce over the tofu from time to time.
4. Serve the tofu drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Makes 3-4 servings.

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