Tofu with Soy-Orange Dressing and Zucchini with Ginger
This is my favorite tofu recipe (Alex prefers MaPo Tofu). We had this tonight served with zucchini and ginger (scroll down) and rice.
The first recipe is my version and the second recipe is the original from epicurious.com
Tofu with Soy-Orange Dressing
1 packet firm tofu
2 tbsp vegetable oil
3 tbsp corn starch
2 tsp grated fresh ginger
1 large minced garlic clove
1/4 cup fresh orange juice
2 tbsp soy sauce
2 tsp sesame oil
3/4 tsp corn starch
1 1/2 tsp water
Cut tofu into 6 slices and drain in colander for 1/2 hour or so. Lay on a few pieces of paper towel and top with paper towel. Place plate on top to soak up any liquid. Dredge tofu slices in corn starch while heating oil in large non-stick pan. Saute tofu until crisp and brown on both sides.
While sauteing tofu heat in small pan ginger, garlic, orange juice, soy sauce, sesame oil, and corn starch mixed in water. Whisk until bubbling.
Serve tofu with sauce. Serves 2.
Original recipe.
Panfried Tofu on Sesame Watercress with Soy-Orange Dressing
3/4 lb extra-firm tofu, cut into 1/2-inch-thick slices
1 1/2 tablespoons vegetable oil
1 1/2 bunches watercress, tough stems discarded
1 tablespoon sesame seeds, toasted
2 teaspoons grated peeled fresh ginger
1 large garlic clove, minced
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
Pat tofu dry. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 3 minutes on each side. Transfer to a plate.
Heat remaining 1/2 tablespoon vegetable oil in skillet over moderate heat until hot but not smoking, then cook watercress, turning with tongs, until just wilted. Stir in sesame seeds. Transfer watercress to a platter and arrange tofu on top.
Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.
The side dish was originally from Cooking Light Magazine using snowpeas. The only thing I did was to change it to zucchini (Alex is not keen on snowpeas) - everything else remained the same. I served the soy sauce on the side.
Snowpeas (zucchini) with Ginger
1½ Tsp dark sesame oil
3 cups snow peas (zucchini), trimmed (about 8oz)
1 Tsp minced fresh ginger
2 Tbsp low-sodium soy sauce
¼ Tsp ground black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add peas and ginger and saute for 3 minutes.
Remove from heat, stir in soy sauce and black pepper.
4 servings
The first recipe is my version and the second recipe is the original from epicurious.com
Tofu with Soy-Orange Dressing
1 packet firm tofu
2 tbsp vegetable oil
3 tbsp corn starch
2 tsp grated fresh ginger
1 large minced garlic clove
1/4 cup fresh orange juice
2 tbsp soy sauce
2 tsp sesame oil
3/4 tsp corn starch
1 1/2 tsp water
Cut tofu into 6 slices and drain in colander for 1/2 hour or so. Lay on a few pieces of paper towel and top with paper towel. Place plate on top to soak up any liquid. Dredge tofu slices in corn starch while heating oil in large non-stick pan. Saute tofu until crisp and brown on both sides.
While sauteing tofu heat in small pan ginger, garlic, orange juice, soy sauce, sesame oil, and corn starch mixed in water. Whisk until bubbling.
Serve tofu with sauce. Serves 2.
Original recipe.
Panfried Tofu on Sesame Watercress with Soy-Orange Dressing
3/4 lb extra-firm tofu, cut into 1/2-inch-thick slices
1 1/2 tablespoons vegetable oil
1 1/2 bunches watercress, tough stems discarded
1 tablespoon sesame seeds, toasted
2 teaspoons grated peeled fresh ginger
1 large garlic clove, minced
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
Pat tofu dry. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 3 minutes on each side. Transfer to a plate.
Heat remaining 1/2 tablespoon vegetable oil in skillet over moderate heat until hot but not smoking, then cook watercress, turning with tongs, until just wilted. Stir in sesame seeds. Transfer watercress to a platter and arrange tofu on top.
Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.
The side dish was originally from Cooking Light Magazine using snowpeas. The only thing I did was to change it to zucchini (Alex is not keen on snowpeas) - everything else remained the same. I served the soy sauce on the side.
Snowpeas (zucchini) with Ginger
1½ Tsp dark sesame oil
3 cups snow peas (zucchini), trimmed (about 8oz)
1 Tsp minced fresh ginger
2 Tbsp low-sodium soy sauce
¼ Tsp ground black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add peas and ginger and saute for 3 minutes.
Remove from heat, stir in soy sauce and black pepper.
4 servings
Comments
Listed in chronological order. Newest comments at the end.
Page 1 of 1 pages
Oh! It looks yummy!! I think I want to make this tonight!
Posted by Apple in La Jolla on Mon Aug 25, 2008 at 03:24 PM
Page 1 of 1 pages