Tuesday, June 11, 2013

Marinated Tofu with Basil and Red Onion Glaze

  • 14 ounces firm tofu, pressed to remove excess water and cut crosswise into 8 slices
  • 1 tsp mined fresh ginger
  • 2 tbsp low sodium tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp light brown sugar
  • ½ tsp thai or vietnamese chili paste
  • ¼ tsp toasted sesame oil
  • 1 tsp canola oil
  • 1 large red onion, halved lengthwise and thinly sliced (8 ounces)
  • 1 whole star anise or ½ tsp anise seeds
  • 2 tbsp light brown sugar
  • 2 tsp arrowroot or cornstarch
  • 1 tbsp low-sodium tamari or soy sauce
  • 1 tbsp balsamic vinegar
  • ¾ cup vegetable broth (or water) plus more if necessary
  • ¼ cup fresh basil leaves

Basmati rice (recipe below)

  • ¾ cup uncooked brown basmati rice
  • ½ tsp fennel seeds
  • 2 cups vegetable broth or water
  • 1 cup corn kernels (from 1 ear)
  • ½ red bell pepper, diced
  • ⅓ cup thinly sliced scallions (1½ ounces)
  1. In a saucepan, combine the rice, fennel seed and 1¾ cups of the broth and bring to boil over medium high heat. Reduce the heat and simmer, covered, for about 30 minutes until the liquid evaporates. Remove from the heat and let stand for 5 minutes. Fluff with a fork, cover to keep warm.
  2. In a small saute pan, combine the corn, red bell pepper and the remaining ¼ cup broth and simmer for 2 to 3 minutes. Mix into the rice with scallions.
    Entree' Instructions
    1. lay the slices of tofu in a single layer in a shallow dish
    2. in a small bowl, combine the ginger, garlic, tamari, lime juice, brown sugar, chili paste and oil. Mix well and pour over the tofu. Cover and refrigerate
    3. Preheat oven to 300 degrees
    1. In a nonstick saute pan, heat the oil over medium heat and saute the onions for 5 to 6 minutes, until they soften and begin to brown. Add the anise and brown sugar and cook for 2 to 3 minutes longer, until the onions brown and caramelize.
    2. Mix the arrowroot with the tamari and vinegar, Stir the arrowroot mixture and broth into the onions and cook until slightly thickened. Add the basil, stir gently and remove from the heat. Spoon into an 8 by 8 inch baking pan and spread evenly over the bottom of the pan.
    3. In a nonstick sauce pan sprayed with vegetable oil spray (or canola spra) cook the marinated tofu over medium heat for 1 to 2 minutes on each side until lightly browned. Arrange in a single layer over the onions. Bake, loosely covered with aluminum foil, for about 20 minutes.
    4. Spoon the rice onto plates. Arrange 2 slices of tofu on each plate and spoon the onions and glaze over them.

    No comments:

    Post a Comment