Orange-Ginger Sauce with Tofu

Replacing the fish with the tofu didn't make the dish great.  The problem might be the tofu.  I think the sauce is good but considering it takes over an hour, I am not sure it is a recipe I would make again during the week.  And it is not great enough of a recipe to make when having dinner guests either.  I added sliced carrots and onion to the sauce, which I think was a great addition when turning it into a stir fry.  I also chopped a bit of iceberg lettuce to add some more veggy to my meal and the orangy flavour was surprisingly good with it.  Might be a good vinaigrette recipe in the end.  Here's the recipe for the sauce (http://www.nickstellino.com/recipes_display.asp?ind=278).  I basically omitted all the optional ingredients and the parsley because I didn't have any.  I also didn't strain the solids out from the sauce.

For the tofu meal I had tonight:
1 or 2 tablespoon of oil
1/2 extra firm tofu, sliced maybe half an inch thick
1/2 carrot thinly sliced
1/4 onion sliced
1/2 leaf of shredded iceberg lettuce
cooked rice

With a paper towel dry the sliced tofu as much as you can.  Heat a pan on high, add oil to the pan.  Once the oil is hot, fry the tofu until golden on both sides.  Remove the tofu from the pan.  Add oil to a pan and stir fry the carrot and onion on high.  Once the onion is translucent, turn the heat to medium-low and add the orange-ginger sauce.  Add the tofu back to the pan and stir for a minute or two.  Serve on a bed of rice with some lettuce.

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