Tofu and Broccoli with Ginger-Orange Sauce

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Tofu with Broccoli and Ginger-Orange Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds soft tofu

1/4 cup tamari soy sauce

2 tablespoons ume vinegar

2 teaspoons minced garlic

1 orange

3 tablespoons shredded gingerroot

2 cups mushroom or light vegetable stock

3 tablespoons honey

1/4 teaspoon salt

4 cups broccoli florets

6 dried shiitake mushrooms -- softened in hot water

3/4 cup julienne-sliced carrots

2 tablespoons fermented black beans

1 1/2 tablespoons kuzu + 2 tablespoons water

2 tablespoons minced scallions

 

Yield: 6 servings * Prep Time: 25 minutes * Cooking Time: 30 minutes

 

Tender, slightly sweet strips of ginger and orange add an extraordinary accent

of color and taste to this delectable combination of tofu, broccoli, carrots,

and shiitake mushrooms.

 

1. Drain the tofu and slice it into 3/4-inch-thick slabs. Place them on a clean

kitchen towel and cover with a second towel. Place a light cutting board on top

of this and allow the tofu to drain for 20 minutes. Meanwhile, in a shallow

baking dish, combine the tamari, vinegar, and garlic. Cut the tofu into cubes

and add it to the marinade. Turn to coat, then set aside for 20 minutes.

 

2. Rinse the orange well, then dry it and, using a swivel-bladed vegetable

peeler, cut thin strips from the orange until all of the orange-colored skin is

removed. Stack these strips on top of each other, shiny side up, and shred them

into long, thin strips. Place the strips in a small saucepan. Squeeze the juice

from the orange and set it aside. Add the shredded ginger and stock to the

saucepan, cover, and bring to a boil. Reduce to a simmer and cook for 5 minutes.

 

3. Ladle 3/4 cup of the simmered stock into a 12-inch skillet or wok, leaving

the remainder in the saucepan with the ginger and orange peel. Stir the honey

and salt into the saucepan, then continue to simmer, uncovered, until the orange

peel is very tender, about 15 minutes. By this time the liquid around the orange

and ginger should be thick and syrupy. Stir this mixture into the skillet with

the reserved stock.

 

4. Preheat the broiler to high. Place the tofu about 4 inches from the heat and

broil, turning once, until it is lightly browned, about 10 minutes total.

 

5. Meanwhile, heat the orange-flavored stock over a high flame until it boils.

Add the broccoli and shiitake mushrooms. Cover and cook, stirring occasionally,

until the broccoli is a vibrant green, but still quite crisp, about 6 minutes.

Add thecarrots and black beans, then cover and continue to cook until the

broccoli is just tender, about 3 more minutes. Mix together the kuzu and water

until the kuzu is dissolved. Stir this into the broccoli mixture and cook

briefly, just to thicken. Add the cooked tofu and any remaining marinade to the

broccoli and toss gently to

combine. (Do not overmix or the tofu will fall apart.) Serve on individual

serving plates or one large platter, sprinkled with scallions.

 

Cook's Note: As the tofu must be pressed and marinated-each for at least 20

minutes-allow yourself ample time.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 77 Calories; trace Fat (2.2% calories

from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

774mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0