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Recipe: Mandarin Orange and Ginger Baked Tofu

Serves 4

1 (14 ounces) package extra firm tofu, drained well, patted dry, cut in ¼-inch slices

1/3 cup soy ginger sauce

1 tablespoon honey

2 mandarin oranges, washed, cut in ¼-inch slices

1 tablespoon olive oil

1 tablespoon minced garlic

2 cups fresh broccoli florets

2 whole fresh water chestnuts, peeled and sliced (or 2/3 cup sliced canned)

Steamed white or brown rice

Preheat an oven to 400 degrees. Brush both sides of the tofu slices with some of the ginger sauce and arrange in a baking dish, overlapping as needed. Mix the remaining sauce with honey and spoon about half on top of the tofu. Top with orange slices. Bake 30 minutes, or until the tofu is lightly browned.

In a large sauté pan or wok, heat the olive oil and sauté the garlic until lightly browned. Add the broccoli and water chestnuts and cook until crisp, tender. Serve over rice with baked tofu and sauce on the side.

From Whole Foods Market, Ann Arbor, Mich.


Light, bright eating: Citrus fruit is near its peak of deliciousness and ready to perk up warm, winter dishes

Tuesday, January 22, 2013

Things are looking bright and sunny in local grocery stores, thanks to the sweet citrus selection this time of year. And after weeks of heavy holiday meals, it’s time to lighten the load with citrus. Eating more fruit is a great way to kick the new year off on a healthy note and cook in season. It’s near peak season …

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