Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Saturday, March 20, 2010

Orange Glazed Tofu

Hello readers,

This dish of fried tofu in an orange gravy is paired nicely with the killer mashed potatoes. I used my basic recipe for batter fried tofu which then any sauce can be added. Honey-mustard, barbecue, and 5 spice are a few of my favorite fried tofu toppings. I like to use the high protein tofu from Trader Joes because it's a thick sturdy tofu that holds up well to frying. Or you can use any extra firm tofu, just make sure you drain & press it well prior to preparing to get rid of the excess water. I find the high protein tofu doesn't have excess liquid. The only feedback from my guests about this dish is it could have had more flavor. Also, I don't think there were any vegetarians in attendance, so probably not a crowd big on tofu to begin with. In hindsight I realized it was a difficult dish to choose for a dinner party, because to cook it in large quantities entailed doing batches and then keeping warm in the oven. I left the oven temperature on too high and the sauce all but dried up on the first batch. I think this recipe will turn out much better when cooking on a smaller scale with only one block of tofu. And, consistent with the rest of the dinner party, I did not get any photos. So no matter how you prepare it, it's going to look perfect! Let me know what you think.

In Health,
Miss Jolie Ann

Orange Glazed Tofu
Makes 4 servings

1 block Trader Joe's brand high protein tofu
1 cup brown rice (gluten-free) or whole wheat (full of gluten) flour
1 cup nutritional yeast flakes
1 tbsp sea salt
1 tbsp dried mustard powder
1 tbsp basil
1 tbsp smoked parika
black pepper
extra virgin olive oil
1 cup low-sodium vegetable broth
1 tbsp low-sodium wheat-free tamari
juice of 6 freshly squeezed oranges
zest of one orange
2 tbsp honey
black sesame seeds

1. Drain the tofu and cut into cubes or strips about 1/2 inch thick. Set aside on a clean towel to absorb excess liquid.
2. In a shallow bowl combine the flour, nutritional yeast, sea salt, basil, parika, dried mustard, and a pinch of black pepper. Stir until combined.
3. In a skillet add enough olive oil to cover the bottom of your pan completely. Warm oil over medium heat.
4. Add the tofu, little by little, to the flour/spice mixture and turn until fully coated.
5. Add tofu to the pan and fry over medium heat. When each side becomes brown and crispy flip the pieces until all sides are browned.
6. Add the vegetable broth & tamari and continue to cook over medium heat until all the liquid is absorbed.
7. While the broth is being absorbed, in a bowl combine the orange juice, orange zest and honey. Whisk together until well combined.
8. Once the tofu has absorbed and cooked down all the broth-tamari liquid, add the orange juice mixture to the pan. Continue to cook over medium heat until most of the liquid has been absorbed and there is left a sticky gravy.
9. Serve tofu with a sprinkle of black sesame seeds.

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