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Orange Glazed Tofu Strips Over Rice

Cookbook

One-Dish Vegetarian Meals

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Additional orange juice can be substituted for the Grand Marnier in this tasty sauce. I recommend flavorful brown Texmati or Louisiana pecan rice, but feel free to experiment.

SERVES4

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Moodstressed

Taste and Texturechewy, crisp, fruity, savory, sweet, tangy, tart, umami

Ingredients

  • 1 tablespoon safflower oil
  • 1 pound extra-firm tofu, drained, blotted dry, and cut into ¼-inch-wide strips
  • Salt and freshly ground black pepper to taste
  • ½ cup fresh orange juice
  • ¼ cup Grand Marnier or other orange liqueur
  • 1 garlic clove, minced
  • ¼ cup golden raisins
  • 1½ tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ½ cup water
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 4 to 6 cups hot cooked brown Texmati, Louisiana pecan, or other rice

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the tofu and sauté until golden brown, about 10 minutes. Season with salt and pepper, remove from the heat, and set aside in the skillet.

  2. In a small saucepan, combine the orange juice, Grand Marnier, garlic, and raisins and bring to a boil. Reduce the heat to medium, stir in the tomato paste, mustard, sugar, and water, and simmer for 5 minutes or until slightly syrupy. Stir in the cornstarch mixture, stirring to thicken, about 1 minute. Add the lemon juice. Pour the sauce over the tofu and simmer until the tofu is heated through and glazed with sauce, about 5 minutes. Serve over the hot rice.

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