Wednesday, August 06, 2008

Tofu L'Orange, Red Potatoes, Braised Carrots

Dinner 8/06

Tofu L'Orange
(recipe below)

Red Potatoes

Braised Carrots

Tofu L'Orange

marinating the tofu

16oz. extra-firm tofu

1/4 cup Cointreau
pinch of sea salt
black pepper to taste

Portion the tofu into six cutlets, with a slit cut in one side for filling.

In a small sauce pan, add the Cointreau, whisk in the salt and add pepper. Over med-high heat bring to a boil, then remove from heat immediately. Let cool to room temp.

If you have a vacuum-sealer (like the FoodSaver), add the six tofu cutlets to a 1 quart bag, pour the cointreau mixture over the tofu, and (fast/moist) seal. Place the bag in the refrigerator for at least an hour (the longer the better). This allows the tofu to really absorb the marinade.

If you don't have a vacuum-sealer, simply pour the cointreau over the tofu and put in the refrigerator for at least an hour to marinate.

making the filling

olive oil
1 small onion, diced
2 cloves of garlic
1 bunch of dinosaur kale, stemmed and cut into 1" pieces
2 oz. shiitake mushrooms
black pepper

Over medium heat in a large saute pan or wok, add 1 tbs. of olive oil to the pan and saute the shiitake mushrooms for 5-6 minutes. Remove the mushrooms and set aside.

Add an additional 1 tbs. of olive oil if needed, and saute the onion and garlic for 3-4 minutes. Add the kale and cook until wilted, stirring regularly.

Return the shiitake mushrooms to the pan and add the tamari and pepper. Stir to combine.

Remove from the pan and let cool while you cook the tofu.

cooking the tofu

1 tbs. canola oil
six cutlets of marinated tofu

Pre-heat the oven to 350F.

Using the same pan or wok, add the canola oil over medium-high heat, and saute the tofu cutlets about 5-7 minutes per side. Because of the sugars in the marinade, it will scorch easily, so keep an eye on the tofu and rotate a couple of times per-side.

When it's golden brown, remove from the pan and set on a rack in a sheet pan. When the tofu is cool enough to handle, carefully add the filling in the slit on the side, making sure not to over stuff and break the tofu.

Put the tofu into the oven and cook for 15-20 minutes. This fully cooks the inside and the filling. While the tofu is in the oven, make the sauce.


1 tsp. olive oil
1 shallot, minced
1 garlic clove, minced
1/4 cup Cointreau
3/4 cup fresh orange juice
1 cup veg stock
1 tbs. soy margarine
salt and pepper to taste

In a small saute pan over medium-high heat, add the oil and saute the shallots for 2-3 minutes, add the garlic and saute for an addition 1-2 minutes. Add a pinch of salt.

Off heat, add the Cointreau and reduce to a glaze. Add the orange juice and reduce by half.

Add the veg stock and reduce by half.

Reduce the heat to low, whisk in the the soy margarine and check for seasoning.

Remove the tofu from the oven, pour the sauce over the top and add orange zest as a garnish if desired.

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