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

Ratings & Reviews

Kvavava's Review

Saecca
December 19, 2013
N/A

monamcduff's Review

Belanos
September 12, 2011
N/A

EllenDeller's Review

canderson444
October 23, 2010
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.

Belanos's Review

crusnock
July 22, 2010
Nice flavor and presentation, and preparing it was easy. It's going into my keeper file. I served it on whole wheat couscous (leftover from another meal) with a green salad.

crusnock's Review

Shrubbery
May 08, 2010
This recipe was so delicious, that we went out and bought more tofu so we could make it again later that week. It is so easy to make, and plates beautifully. Definitely worth serving to guests.

ajknightfan's Review

ajknightfan
April 22, 2010
This is going to be one of my go to recipes whenever I am entertaining and want a vegetarian dish. It's easy, but elegant and delicious.

canderson444's Review

monamcduff
March 28, 2010
N/A

Shrubbery's Review

Kvavava
January 06, 2010
Love this! I've made it for dinner for my husband and myself and also as the first course of a 7 course dinner. Everyone raved over this and wanted the recipe. It's also super simple to make.

Saecca's Review

EllenDeller
September 01, 2009
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.