Ethnic-Tangerine & Honey Glazed Tofu

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* Exported from MasterCook *

 

Tangerine and Honey Glazed Tofu - Steven Raichlen

 

Recipe By :Steven Raichlen

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds firm tofu -- see note

*Marinade-Glaze*

1/2 cup soy sauce

1/2 cup fresh tangerine juice

5 strips tangerine zest -- 1/2 " x 2 "

1 teaspoon Asian sesame oil

5 cloves garlic -- minced

3 scallions -- finely chopped

2 tablespoons fresh ginger -- minced

2 star anise

*Extras*

spray oil

2 tablespoons scallion greens -- finely chopped

2 teaspoons black sesame seeds

 

Tofu Notes: It is preferable to use reduced fat tofu. Extra firm silken

tofu may also be used here.

 

If using regular firm tofu, cut it widthwise (through the narrowest

side) into broad 1/2 inch thick slices. Press these under a heavy

skillet for 15 minutes. If using firm silken tofu, slice but do not

press.

 

For the marinade-glaze, combine the soy sauce, juice, zest, honey,

sesame oil, garlic, scallions, ginger, and star anise in a mixing bowl

and whisk until smooth. Arrange the tofu in a glass or ceramic baking

dish. Pour half the marinade on top. Marinate the tofu in the

refrigerator for 1 to 2 hours, turning several times.

 

Prepare the glaze: Place the remaining marinade in a saucepan amd boil

until thick and syrupy, about 3 minutes. Strain the glaze into a small

bowl.

 

Just before serving, preheat the broiler. Drain the tofu slices and blot

dry. Arrange the tofu in an attractive baking dish or heatproof platter

lightly oiled with spray oil. Brush the tofu with the glaze and broil 1

to 2 minutes, or until golden brown. Brush the tofu with glaze one final

time before serving and sprinkle with the chopped scallion greens and

black sesame seeds.

 

Serves 6 to 8 as an appetizer, 4 as a light entree.

 

Description:

" Florida meets the Far East in this recipe. "

Source:

" High Flavor Low Fat Vegetarian Cooking ISBN 0 14 02.4124 8 "

 

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Per serving: 173 Calories (kcal); 8g Total Fat; (38% calories from fat);

17g Protein; 12g Carbohydrate; 0mg Cholesterol; 2074mg Sodium

Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 1 Fat; 0 Other Carbohydrates

 

Serving Ideas : For an unusual hors d'oeuvre, cut the tofu into 1 inch

squares. Pierce with toothpicks and serve.

 

NOTES : Should tangerines be out of season, oranges can be substituted.

Posted to Veg-Recipe 6/99 by JoAnn Pellegrino

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0