Stir Crazy! Tofu A L'Orange

[Guest guest]

Susan Jane Cheney, the author of this week's cookbook-of-the-week, is or

was a frequent contributor to Vegetarian Times Magazine, and she is a

former chef at the Moosewood Restaurant. There are about 100 recipes in

this paperback book, and I formatted many of the tofu, tempeh, and seitan

recipes.

 

Many of these recipes use kuzu powder, which is the same as kudzu powder,

the term I'm more familiar with. In the book's glossary, Cheney says " this

is the powdered root of a vine indigenous to Japan that's renowned for its

medicinal properties and excellence as a thickener and gelling agent. A

white, tasteless starch, it produces transparent sauces and

glazes. Dissolve kuzu in a cold liquid before adding it to the hot one

your're thickening. Kuzu comes in a chunky form. Mash or grind it to make

measuring more accurate and dissolving quicker. "

Kathleen

 

 

* Exported from MasterCook *

 

Tofu A L'Orange

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 62

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Vegetables

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons kuzu powder

4 teaspoons cold vegetable stock

1 tablespoon canola oil -- up to 2

1 pound firm tofu -- well-pressed

and cut into 1/2-inch dice

1 large onion -- chopped

8 cloves garlic -- minced

2 teaspoons minced fresh thyme

OR 1 teaspoon dried thyme

Freshly ground black pepper -- to taste

1 1/3 cups vegetable stock

2/3 cup fresh orange juice

1/4 teaspoon finely grated orange zest

1 teaspoon salt -- plus more to taste

2 teaspoons fresh lemon juice

1 tablespoon white wine vinegar

1/4 cup minced fresh parsley

 

Who says tofu has to be bland and boring? This lively concoction will win

over even strident naysayers. Serve it over regular long-grain or basmati

rice or a combination of one or the other with wild rice.

 

Combine the kuzu and cold stock in a small bowl and set aside until the

kuzu is dissolved thoroughly, about 2 minutes.

 

Set the wok over high heat. Add 1 tablespoon oil and the tofu. Stir-fry

for several minutes, adding another teaspoon of oil if necessary, until the

tofu is lightly browned on all sides. Remove the tofu from the wok.

 

Add the remaining oil to the wok, tilting the pan to coat the bottom and

sides. Add the onion and stir-fry for 2 to 3 minutes, until it appears

translucent. Add the garlic and stir-fry for a minute or two longer, until

the onion is tender. Add the thyme and grind in some black pepper.

 

Add the vegetable stock and orange juice and bring to a simmer. Stir in

the orange zest, 1 teaspoon salt, lemon juice, and vinegar. Simmer for

several minutes, stirring occasionally until the liquid reduces somewhat

and the flavors meld. Stir in the tofu.

 

Reduce the heat and slowly add the dissolved kuzu, stirring

constantly. Simmer gently until the sauce thickens. Add half the

parsley. Taste and season with more salt and pepper if needed. Serve

garnished with the remaining parsley

 

Serves 4

 

Calories: 197, Carbohydrates: 16g, Total fat: 9g, Cholesterol: 0g, Protein:

9g, Sodium: 645 mg.

 

 

 

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