Thursday, September 13, 2012
Chinese-Style Blood Orange Tofu
With the constant craving for one of my favorite dishes on my mind, I turn to my kitchen to satisfy my appetite. Any type of orange will do if blood oranges aren't available to you.
Tender, firm tofu pan-fried until golden brown and simmered in a sweet, fresh blood orange sauce. Serve with carrots, cilantro, scallions, orange wedges and jasmine rice.
Blood Orange Sauce
1 1/2 cups water
juice from 2 blood oranges plus 1 tbl zest
1/3 cup packed organic light brown sugar
3 tbl cornstarch
2 tbl tamari
2 tbl rice vinegar
1/4 tsp red pepper flakes
1 bunch scallions, roughly chopped, white parts only
1/2" piece fresh ginger, minced
2 garlic cloves, minced
Combine the water, orange juice and zest, brown sugar, cornstarch, tamari and rice vinegar. Whisk until the cornstarch has dissolved. Add the red pepper flakes, scallions, ginger and garlic and transfer to a small pot. Bring to a boil, reduce to a simmer and cook for 10 minutes, stirring occasionally until thick. Set aside.
Blood Orange Tofu
canola oil, for frying
1 lb extra firm tofu, drained and pressed
1/2 cup cornstarch
salt and pepper
1 bunch scallions, roughly chopped, green parts only
1 carrot, shredded
3 tbl cilantro leaves
1 blood orange, cut into wedges
1 1/2 cups cooked jasmine rice
Preheat 1 inch of oil in a large saute pan to 350.
While the oil is heating, toss the tofu with cornstarch, salt and pepper until fully coated.
Fry until golden brown and drain. Drain off any excess oil in the pan and add the tofu back in. Add the orange sauce and cook for 10 minutes over medium heat.
Serve over rice and garnish with green scallions, carrots, cilantro and wedges from 1 orange.