Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 3 triangles)

Added sodium and sugar tame seasoned rice vinegar's tartness, making a nice counterpoint to sesame oil, sweet orange juice, and aromatic orange rind. Drizzle the tofu with the flavorful pan sauce to serve; the sauce bolsters plain rice noodles tossed with snow peas, carrots, and bell pepper for a smart entrée.

How to Make It

Step 1

Cut each slice of tofu in half diagonally. Place tofu slices on several layers of paper towels, and cover tofu with additional paper towels; let stand 15 minutes, pressing down occasionally.

Step 2

Combine vinegar and next 4 ingredients (through rind) in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 6 minutes or until thick and syrupy. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu slices in pan in a single layer; sauté 5 minutes on each side or until golden brown. Remove from heat; pour vinegar mixture over tofu to coat. Sprinkle with green onions and sesame seeds. Serve immediately.

Step 3

Wine note: Tofu works with just about every wine, but given the flavors of soy sauce, orange, and sesame, a refreshing white is in order. In particular, sesame and orange both work magnificently with unoaked chardonnay. My favorite: St. Supery Oak Free Chardonnay from Napa Valley, California. The 2008 is $ —Karen MacNeil

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