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| PAN-GLAZED TOFU WITH ORANGE JUICE AND WARM SPICES |
| 1 one-pound package firm or extra-firm tofu |
| 1/4 teaspoon ground cumin |
| 1/4 teaspoon ground cinnamon |
| 1 tablespoon extra virgin olive oil |
| Minced parsley or cilantro for garnish. |
| 1. Cut tofu widthwise into eight 1/2-inch-thick slices. Blot tofu dry between layers of paper |
| towels. Combine juice, stock, sugar, spices and salt in small bowl, and set aside. |
| 2. Heat oil in large nonstick skillet until shimmering. Add tofu, and cook over medium heat until |
| golden brown, 6 to 7 minutes. Turn, and cook about 5 minutes more. |
| 3. Add orange juice mixture to pan, and simmer, turning tofu once, until liquid reduces to thick |
| syrup, about 2 minutes. Transfer tofu to platter, and scrape pan glaze over tofu. Garnish, and serve |
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