Back to attack ya'll. This one requires even more tofu. And yes, there were sighs and shuttered eyes of disgust. But I can say it is some good business. It also requires overnight marination. Why would I put myself through this madness? Because it looked so nice in the picture. I have never been one for presentation, but It doesn't hurt to make an effort.
Also, this recipe uses Bok Choy--one of the more expensive vegetables I could get a hold of. And I wish I could take a picture of the smell from the carrot-ginger sauce--you'll find out.
What You Need:
20-24 oz. firm Tofu
1/2 C Orange Juice
1 Tbsp. brown Sugar
1 Tbsp. Soy sauce
2 Tbsp. cilantro, chopped
2 cloves Garlic, crush
1 tsp. grated ginger
2-3 Tbsp. Olive Oil
2 lb. baby bok choy
Carrot and Ginger Sauce:
10 oz. carrot
2 tsp. grated ginger
2/3 C orange juice
1/2 C vegetable stock
Tofu with Carrot and Ginger Sauce
Drain Tofu, then slice block into 1 by 3 rectangles.
Place in glass dish.Mix juice, soy sauce, cilantro, garlic and ginger in a container and pour over Tofu. Cover and refrigerate overnite.
The next day . . .
Remove Tofu.
*Keep marinade.
Heat oil in large frying pan and fry 2-4 minutes, every side.
Meanwhile . . .
Heat a wok. Add bok choy and 1 Tbsp. water. Cook, covered 2-4 minutes.
And . . .
Place all ingredients for sauce in pan and bring to a boil. Then reduce and simmer, covered for 5-7 minutes until carrots are tender. Transfer to a food processor and blend into a lovely sauce.
* You can see the lovely presentation. This meal works when all three elements (sauce, choy and tofu) are eaten in the same bite. Bok choy is a little tough, so use a fork to cut it. ---Out.
Total Time: 30 minutes plus marination
Music: Yo la Tengo
Drink: Pinot
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