Thursday, July 11, 2013

Orange and Ginger Tofu

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!

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