Even though we used some delicious Valencia orange juice, we could not taste any orange in these tofu triangles. This was disappointing. However, it was still really yummy from the sesame and the sriracha. I also loved how the tofu so beautifully acquired grill marks. I love it.
We really liked this but didn't feel like it was anything special - it's very similar to so many Asian tofu dishes we make. It's worth keeping the recipe, but I don't know if we'll make it again. Although I do like that it's specifically for two people. It's so rare to find servings for one or two people. Usually it's for 4.
Side note: We're under a tornado watch. We got hit by a mini-tornado earlier that destroyed all of the trees in our apartment complex (yet did not damage any property or buildings) and now the storm has returned and we're under another tornado watch. Fun times to be in Maryland!
Orange-Glazed Tofu Triangles with Sesame Rice
Cooking Light, June 2007
1 (12.3-ounce) package water-packed extrafirm light tofu
2 tablespoons orange juice
1 tablespoon low-sodium soy sauce, divided
1 1/2 teaspoons rice vinegar
1 teaspoon honey
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee), divided
1/4 teaspoon grated peeled fresh ginger
1/4 teaspoon salt, divided
1 teaspoon dark sesame oil
1/2 cup frozen green peas, thawed
1/2 cup grated carrot
1/4 cup thinly sliced green onions
1 cup hot cooked long-grain rice
1 tablespoon sesame seeds, toasted
Cut tofu in half crosswise; reserve one tofu half for another use. Cut tofu half lengthwise into 3 (3/4-inch-thick) slices; cut each slice in half diagonally. Arrange tofu pieces in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; place a cutting board on top of tofu, and let stand 15 minutes.
Combine orange juice, 1 1/2 teaspoons soy sauce, rice vinegar, honey, 1/4 teaspoon chili garlic sauce, and ginger in a shallow dish, stirring with a whisk. Remove cutting board and paper towels from tofu; sprinkle 1/8 teaspoon salt over tofu. Add the tofu slices to the orange juice mixture in dish, turning to coat. Cover and marinate at room temperature 30 minutes, turning tofu slices after 15 minutes.
Heat a grill pan over medium heat. Coat pan with cooking spray. Drain tofu; discard marinade. Add tofu to pan; cook 3 minutes or until lightly browned. Turn tofu over; cook 2 minutes. Set aside; keep warm.
Heat oil in a medium nonstick skillet over medium heat. Add peas, carrot, and onions; cook 2 minutes. Stir in the remaining 1 1/2 teaspoons soy sauce, remaining 1/4 teaspoon chili garlic sauce, and remaining 1/8 teaspoon salt. Add cooked rice; cook 2 minutes or until thoroughly heated. Stir in sesame seeds. Place 1 cup rice mixture on each of 2 plates, and arrange 3 tofu pieces on top of rice.
Yield: 2 servings