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.
1 (12-ounce) package firm tofu, drained and cut crosswise into 6 slices
3 tablespoons seasoned rice vinegar
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1/4 teaspoon grated orange rind
1 teaspoon dark sesame oil
2 tablespoons thinly diagonally sliced green onions
1/2 teaspoon sesame seeds, toasted
How to Make It
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.
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.
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
Better than three stars, although not exactly for a special occasion, this made a delicious entree for two adults, paired with brown rice and steamed chinese mustard greens. I added slivered carrots and red bells in with the tofu, which gave more color and flavor. The sauce is delicious and next time, I'll double it.
My husband swears he has never had tofu before, but I think he just doesn't realize it. This is one of those recipes that will have you second guessing if it really is tofu. The syrup and the brown of the tofu look picture perfect when plating. I served it with rice noodles mixed with green peppers and carrots coated with a bit of Sriracha which was just enough of a kick to compliment the sweetness of the tofu. This was my first attempt of using sesame seeds (I thought it was reserved for the outside of breads), and I just recently have used them in two other recipes. Big fan of the tastes of this meal.
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