Friday, August 21, 2009
Tofu with a citrus glaze
No, I can't leave well enough alone. What was I expecting, when I was disappointed by the mango-ginger tofu in Vegan with a Vengeance? Well, something like this, which is based on a serendipitously stumbled-over recipe for grilled ch****n with citrus glaze in our local paper. (Serves 1)
1 large clove garlic, crushed or put through a press
½ tsp orange or lime rind
½ cup orange juice
juice of half a lime
1 tsp sesame oil
1 tbsp canola or peanut oil
1 tbsp maple syrup or corn syrup
dash freshly ground pepper
1 tsp cornstarch
½ pound extra-firm tofu, cut into attractive small shapes
Mix all the ingredients except the tofu together in a shallow bowl. Place the tofu into the resulting sauce and let marinate until ready to cook.
Heat a non-stick skillet over medium-high heat. When the skillet is hot, add the tofu pieces and about half of the marinade, and cook until the tofu is golden and most of the marinade has evaporated. Remove from the skillet. Stir the cornstarch into the remaining marinade and pour the mixture into the skillet. Cook the sauce over medium heat until it turns translucent and beautifully golden. Pour over the tofu and heave a sigh of bliss. This is citrus heaven.
I served it with the cornbread (onion/jalapeno topping variation) from Veganomicon, which is the best cornbread I ever made, and some broccoli rabe tossed with olive oil, salt and pepper and baked along with it. This is a half recipe of the cornbread in a little 7-inch skillet: isn't it cute? And it came out of the pan so nicely, just like a dream.