Monday, December 31, 2012

Orange Juice Glazed Tofu

Another glazed tofu post, this one I made a long time ago but never got around to posting. The coconut milk, orange juice, soy sauce and mirin reduce down to a syrupy glaze that makes this tofu inhalable--and it must be eaten with rice! Now that I know what I do about GMOs, I'd buy an organic mirin, since the Kikkoman brand has high fructose corn syrup as one of the first ingredients. The recipe also uses a little Sriracha--I doubt its GMO free, but the good news is, OrganicVille makes one! See? There's a solution to every problem.

The recipe for this glaze is inspired by Dave's Party Potstickers on Food Network's Recipe Showdown.  I've used it several times with frozen veggie potstickers and everyone loves it.

The method is similar to my other glazed tofu, but there's a lot more glaze. Oh, and I always use fresh orange juice with oranges from farmer's market or the organic section at the grocery store. I stopped buying orange juice when I heard about flavor packets. And you could totally sub the mirin with more orange juice. Here's the recipe!

Orange Juice Glazed Tofu
1/2 cup coconut milk
1/2 cup freshly squeezed orange juice
1/4 cup organic mirin
2 Tb organic soy sauce
1 ts organic Sriracha
2 Tb chives
1/2 ts onion powder
1/2 ts garlic powder
1 15.5 oz Extra Firm Wild Wood Sproutofu
Olive oil for frying

Slice the tofu and press the water out using a heavy bottomed skillet and several paper towels.

Combine  the first eight ingredients. Heat the olive oil on medium heat and wait until the oil is shimmering, but not smoking. It should sizzle when the tofu hits it. Arrange the slices of tofu in the pan of hot oil and allow to sit, undisturbed, until tofu is golden underneath. Flip tofu and wait until the other side is golden underneath. When both sides are appropriately crisp, pour in the glaze and watch it sizzle. It will seem like a lot, but soon it will reduce down to the thick, dark syrup you see in the picture. Leave the heat on medium or turn it up to medium high to speed up the process. Cook until liquid is reduced.

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