Cookbook Challenge: Week 1 Assignment
This is actually from Saturday night. The assignment was to make an entree from The Enchanted Broccoli Forest or a vegetarian entree from one of your other cookbooks.
This dish is one of my favorite tofu dishes because it's so easy to make, and the sauce is really good. It's great for a light dinner when you aren't very hungry or with a side salad. Originally, it was from epicurious, but I made a lot of changes. It began as panfried tofu with sesame watercress and soy orange dressing. I like spinach better than watercress, so I use it instead. I also doubled the sauce, messed around with the ratios, and then added even more orange juice.
Ingredients:
1 package firm tofu, drained and cut into 1/2 inch thick slices
veggie oil
spinach or baby spinach (I used about 4 big hand fulls of baby spinach, and it wasn't enough)
1 tablespoon of toasted sesame seeds
4 teaspoons of fresh, grated, peeled ginger
2 large cloves of garlic, minced
1/2 cup fresh orange juice
3 tablespoons soy sauce
1 teaspoon sesame oil
Heat some veggie oil in a skillet. Cook tofu until it's golden brown, about 3 minutes per side. Transfer tofu to a plate.
Heat some more oil and cook spinach, stirring continuously, until the spinach is wilted. Stir in sesame seeds. Transfer spinach to a plate and arrange tofu on top.
Put ginger, garlic, orange juice, soy sauce, and sesame oil in the skillet and simmer for about 1 minute. Pour over tofu and spinach.
This dish is one of my favorite tofu dishes because it's so easy to make, and the sauce is really good. It's great for a light dinner when you aren't very hungry or with a side salad. Originally, it was from epicurious, but I made a lot of changes. It began as panfried tofu with sesame watercress and soy orange dressing. I like spinach better than watercress, so I use it instead. I also doubled the sauce, messed around with the ratios, and then added even more orange juice.
Ingredients:
1 package firm tofu, drained and cut into 1/2 inch thick slices
veggie oil
spinach or baby spinach (I used about 4 big hand fulls of baby spinach, and it wasn't enough)
1 tablespoon of toasted sesame seeds
4 teaspoons of fresh, grated, peeled ginger
2 large cloves of garlic, minced
1/2 cup fresh orange juice
3 tablespoons soy sauce
1 teaspoon sesame oil
Heat some veggie oil in a skillet. Cook tofu until it's golden brown, about 3 minutes per side. Transfer tofu to a plate.
Heat some more oil and cook spinach, stirring continuously, until the spinach is wilted. Stir in sesame seeds. Transfer spinach to a plate and arrange tofu on top.
Put ginger, garlic, orange juice, soy sauce, and sesame oil in the skillet and simmer for about 1 minute. Pour over tofu and spinach.