I had some tofu I needed to use, and had been trying to figure out a good substitute for rice as a base for tofu dishes. I decided to try lentils and the verdict was great success. I found this great recipe on 101 Cookbooks for Orange Pan Glazed Tempeh. I followed it with a few little modifications, and added steamed broccoli and cooked lentils. Note that it was very pretty when it was first made, and while it still tasted good reheated as leftovers, it was not nearly as appealing looking. One other thing – next time I’d think about doubling the sauce…but I like things saucy 🙂
10-12 oz extra-firm tofu
1 c. orange juice (freshly squeezed is preferred – I juiced the one orange I had, and then filled it in with bottled juice)
1 tbsp grated ginger
2 tsp soy sauce
1.5 tbsp mirin (or white wine of your choice)
2 tsp maple syrup (I used the fake kind and it was fine. i won’t tell if you don’t.)
2 small garlic cloves, chopped
2 tbsps olive oil
1. cut the tofu into squares about 1/2 inch thick. place on top of about 4 paper towels, and top with another 4 layers of paper towel, and put a weight on top. i used a frying pan. let this sit for about 15 minutes – the tofu will be nice and dry.
2. mix the orange juice, grated ginger, soy sauce, maple syrup, mirin or wine, and garlic in a small bowl. set aside.
3. heat the olive oil in a large frying pan over medium-high heat. when the oil is hot and shimmers a little, add the tofu and fry 5 minutes on either side, so that it is nice and golden brown.
4. pour the orange juice mixture over the tofu and simmer 10 minutes, turning the tofu to coat occasionally – the sauce will reduce to a thick glaze.
5. serve over steamed broccoli and cooked lentils.