Ginger and orange are lovely flavor companions.
They are also quite a pretty color!
Tofu usually appears on our table once a week, in some form.
NASA photo
A blank canvas
I know some folks are hesitant about this spongy looking rather bland ingredient.
Bake it and change the texture, and the sponge becomes more interesting!
A good value I must say!
Ive certainly used it in a pinch, its more expensive but a time saver.
A velvety sauce
This recipe uses orange juice and white wine for the sauce.
Choose a dry white wine that you like to drink.
Shopping days dont always result in exactly what we want.
The rice is pretty much my weekday house rice with the addition of the cinnamon.
Let this sit for 30 minutes, it will help the cooking process.
When ready, fluff with a fork.
Press for 15-30 minutes.
Or, use a tofu press.
Preheat oven to 450 degrees,line a rimmed baking sheet with parchment and spray lightly with neutral oil.
Place on the baking sheet and bake for 15 minutes.
Turn, and bake another 10 minutes or so, until the tofu is lightly browned.
Make the sauce.Zest the oranges and set the zest aside.
Toss the segments into the cup with about half the zest.
cornstarchin cold water, whisk it up well.
In a large skillet, add olive oil and the mushrooms over medium high heat.
Season with salt and pepper, let cook a couple of minutes more, and add the tofu.
Once the sauce is rapidly boiling, add the cornstarch slurry, stirring until glossy and thick.
NASA photo
Remove from the heat, taste, and correct the seasoning.
Serve with the rice, garnish with the greens of the scallions and the rest of the orange zest.
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Xiye Bastida
