| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Tofu |
4 |
Servings |
INGREDIENTS
| 1 |
|
Block Silken tofu |
| 2 |
lg |
Navel oranges; peeled, sectioned |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Water |
| 3 |
tb |
Fresh rosemary leaves |
| 1 |
lg |
Bay leaf |
| 2 |
tb |
Slivered lemon zest |
| 1/2 |
ts |
Whole black peppercorns |
| 2 |
ts |
Peeled; slivered ginger |
| 2 |
tb |
Balsamic vinegar |
|
|
Mint sprigs |
INSTRUCTIONS
SYRUP
GARNISH
Combine the ingredients for the syrup in a non-reactive saucepan and bring
to a simmer. Simmer for 3 or 4 minutes then add tofu and gently simmer for
8 to 10 minutes more, being careful not to break the tofu block into
pieces. Carefully remove tofu and set aside in a shallow bowl. Strain syrup
and pour over tofu and allow to cool.
To serve, arrange orange sections attractively on small plates. Slice tofu
into even slices and arrange on oranges. Drizzle some of strained syrup
over and garnish with mint sprigs.
This recipe yields 4 servings.
Comments: Leftover syrup can be reused. Store covered in refrigerator for
up to 3 months.
Recipe Source: COOKING RIGHT with John Ash >From the TV FOOD NETWORK -
(Show # CR-9645 broadcast 09-20-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-06-1996
Recipe by: John Ash
Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@sover.net> on Jan 31,
1998
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