I had tofu cooked in orange and ginger a few months ago, and have been trying to recreate the recipe. Finally, over the past couple of days, I have created something different, but good.
Orange and Ginger Tofu
1 block tofu
1 inch or so of ginger, grated on a microplane
1/2 cup or so of orange juice
Peanut oil
Slice the tofu horizontally into three slabs, each about 1/2 an inch thick. Place on paper towels on a plate, with paper towels separating each slab. Place another plate on top, and weight it down with a large can of tomatoes or similar weight. After a few minutes, replace the paper towels with fresh ones, and repeat. Leave for several more minutes.
Cut each slab into appropriate sized pieces (I cut cross-wise into three slices, then lengthwise into two, so each slab becomes six squares, then I cut each square diagonally, so I end up with 12 triangles per slab, for 36 triangles in total).
Heat a couple of tablespoons of peanut oil in a large skillet: in two batches, shallow fry the triangles for a few minutes on each side, until they are light golden brown, and have a slightly crispy texture. Drain the tofu on paper towels, and clean the oil from the skillet.
Add 1/2 cup orange juice to the skillet, and the grated ginger, bring to a boil, and add the tofu. Simmer until the juice is reduced to almost nothing, about 10 minutes or so.
The tofu should have a delightfully meaty texture, and a delicious orange/ginger flavour to it!
1 block tofu
1 inch or so of ginger, grated on a microplane
1/2 cup or so of orange juice
Peanut oil
Slice the tofu horizontally into three slabs, each about 1/2 an inch thick. Place on paper towels on a plate, with paper towels separating each slab. Place another plate on top, and weight it down with a large can of tomatoes or similar weight. After a few minutes, replace the paper towels with fresh ones, and repeat. Leave for several more minutes.
Cut each slab into appropriate sized pieces (I cut cross-wise into three slices, then lengthwise into two, so each slab becomes six squares, then I cut each square diagonally, so I end up with 12 triangles per slab, for 36 triangles in total).
Heat a couple of tablespoons of peanut oil in a large skillet: in two batches, shallow fry the triangles for a few minutes on each side, until they are light golden brown, and have a slightly crispy texture. Drain the tofu on paper towels, and clean the oil from the skillet.
Add 1/2 cup orange juice to the skillet, and the grated ginger, bring to a boil, and add the tofu. Simmer until the juice is reduced to almost nothing, about 10 minutes or so.
The tofu should have a delightfully meaty texture, and a delicious orange/ginger flavour to it!
No comments:
Post a Comment