Brown Sugar Orange Tofu

Brown Sugar Orange Tofu
Vegan; 30 minutes

This happens to be one of the tofu recipes the boys like. They of course like the sweetness of it, and I had to add the chilies to balance that sweetness. Serve this over rice or some noodles with wilted spinach to have more of a meal.

16 ounces extra firm tofu, cut into 1-inch cubes
1 cup unbleached-organic, all-purpose flour (use brown rice flour to make gluten free)
1 teaspoon salt
2 teaspoons vegetable oil
1 large orange or 1/2 cup orange juice
2 tablespoons brown sugar
1 Tbs. grated fresh ginger
1/2 tsp dried Thai chilies


1. Preheat oven to 350 degrees F.

2. Toss tofu in a large bowl with flour and salt. Heat vegetable oil in a large skillet. Shake off excess flour from tofu and place in a single layer in hot skillet. Saute until golden brown.

3. Spray a non-stick baking dish with cooking spray, then transfer tofu to baking dish. Squeeze the juice of an orange into the skillet with the leftover oil. Allow the oil, juice, Thai chilies and simmer until you have a slightly thick sauce.

4. Pour the sauce evenly over the tofu and top with brown sugar and ginger. Bake tofu in oven for 15 minutes until brown sugar-orange glaze starts to caramelize.

Serve warm with sauteed greens and rice, if desired.

Adapted from Tablespoon

Tofu Steaks

Tofu Steaks
Vegan; 30 minutes; Serves 3

1 14 oz. package of tofu, drained and pressed
1 clove of garlic, minced
flour for dusting (if making gluten free, use brown rice flour), about 1/4 cup
3 Tablespoons cornmeal
1/2 teaspoon black pepper, white pepper and salt (to taste)
2 Thai dried peppers, crushed
Olive oil, to coat the pan (about 2 Tablespoons)
Vegan Worcestershire Sauce, to coat pan (about 2 Tablespoons, omit to make gluten free)

1. Drain the tofu and place in a sieve with a weighted plate on top to remove as much liquid as possible, leave for 30 minutes. Slice into 3 pieces.

2. In a shallow dish, combine flour, cornmeal, salt, pepper, minced garlic and crushed Thai pepper. Dust tofu in mixture .

3. Heat the oil and vegan Worcestershire sauce in a pan to a high temperature. Add the tofu and turn when crispy. Serve with Mushroom, Radish, Persimmon Chutney and some garlic bread....


Adapted from: http://www.food.com/recipe/tofu-steak-178472?oc=linkback

Mushroom, Radish, Persimmon Sweet Chutney

Mushroom, Radish, Persimmon Sweet Chutney
Vegan; 15 minutes; Serves 4

Bruce and I received a bottle of wine for Christmas. Like so many of our friends who know that we like our spirits, however, this one got us a sweet white. It tasted more like pure sugar, then a wine that we would pick. Well, since I refuse to waste anything I told Bruce that I can cook and bake with it. So, I'll be posting a few recipes and tips on how to use wine that has either turned vinegar or just not drinkable....

3 large button mushrooms, sliced thin
3 large radishes, sliced thin
1 persimmon, chopped into 1 inch cubes
2 small garlic cloves, minced (or 1 large one)
1/4 cup sweet white wine
2 Tablespoons olive oil
3 dried Thai peppers (you need the heat to balance the sweetness)
black pepper to taste

1. Over medium heat, combine sweet white wine and olive oil. Add garlic and saute until fragrant.

2. Add radishes and saute for about 5 minutes, or until the oil and wine take on a pinkish hue. Add mushrooms and Thai peppers, for another 5 minutes.

Serve over tofu steaks, or toss into a salad.....