To celebrate, I am going to put up a recipe that I've been wanting to put up for a few months for Tofu with Carrot Ginger Sauce, which is quite tasty, easy, and looks all fancy pants.
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| Tofu with Carrot Ginger Sauce |
Tofu with Carrot Ginger Sauce
2- 10 oz. packages of firm tofu, drained
1/2 cup orange juice
1 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoons finely chopped cilantro
2 teaspoons minced garlic
1 teaspoon grated ginger (or ginger paste)
2 tablespoons canola oil
1-2 lbs. of baby spinach
For the carrot ginger sauce:
10 oz. baby carrots
2 teaspoons grated ginger (or ginger paste)
2/3 cup orange juice
1/2 cup vegetable broth
Slice the tofu into several, almost 1/2-inch thick, slices (or cube it if you wish). In a flat glass or plastic container, arrange the tofu in a single layer. In a small bowl, whisk together the 1/2 cup of orange juice, brown sugar, soy sauce, cilantro, garlic, and 1 teaspoon of ginger. Pour the mixture over the tofu, cover, and refrigerate overnight, or at the very least, for several hours. (Because this step is pretty quick, sometimes I do this in the morning before work, then it has quite a few hours of marinating before I make dinner with it that same evening.)
In a medium saucepan, add of all of the sauce ingredients. Bring to a boil, reduce heat, and simmer until the carrots soften. Let cool slightly, then transfer the carrot mixture to a blender. Process until smooth.
Drain the tofu, reserving the marinade. Heat the oil in a skillet. Cook the tofu in batches. Cooking on each side, until golden. Remove the tofu from the skillet; set aside.
Using the same skillet used to cook the tofu, add the spinach with a tablespoon or so of water. Cook for 1-2 minutes until the spinach has wilted.
Reheat the marinade in a microwave-safe bowl in the microwave.
Top the wilted spinach with the carrot sauce, then the tofu. Drizzle with the warmed, reserved marinade. Serve alongside, or on top of, rice.
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