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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Jan. 8, 2015)
A light entrée for the new year Properly prepared tofu is a great sponge for fl avor By SARA MOULTON Photos by MATTHEW MEAD M Associated Press My mom started traveling abroad when I was in high school. And after each of her trips, we cooked a meal from the country she’d just visited. It was after her trip to Ita- ly that I became a huge fan of veal. Veal, of course, is notori- ously bland, so what’s the ap- peal? I love it because it func- strip for the delicious sauce of your choice, and I’m a nut for sauces. Recently, same role for vegetarians as veal does for carnivores. Made from soybeans, wa- ter and a coagulant, tofu is notably healthy — low in cal- ories, devoid of saturated fat, and a great source of protein, calcium and iron. But there’s lack thereof), which is why I’ve always shied away from the stuff. It turns out, though, that properly prepared tofu is a natural fact ex- ploited to good The secret to great tofu is all in the press- ing. effect in this light entrée for the new year. excess water in tofu, which will — Duh! — water down your dish. So you force out the excess water by putting a weighted plate on top of the tofu and let it press and drain for about 30 minutes. The watery the longer you press it. This also ensures that when you cook it, the tofu will have a springy texture and a crispy exterior. The crispy slices of tofu are a wonderful foil for this recipe’s intense chili-orange sauce. The sauce is comple- mented with broccoli and red pepper. Serve it on brown rice and you’re looking at a one- My husband, a die-hard carni- vore, had no idea that this was a healthy vegetarian dish. He just scarfed it down and said thank you. Sauteed tofu with broccoli and red peppers in chili-orange sauce makes a great healthy entrée. 12 | January 8, 2015 | coastweekend.com Editor’s Note: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Week- night Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.” This dish also features ginger, garlic, broccoli and red pepper. Sauteed Tofu with Broccoli and Red Peppers in Chili-Orange Sauce Start to fi nish: 1 hour 15 minutes Servings: 4 14-ounce package extra-fi rm water-packed tofu juice, water, hoisin, soy sauce, chili-garlic sauce, corn- 1/4 cup fresh orange juice starch and sesame oil. Set aside. 1/4 cup water 3. In a large nonstick or 2 tablespoons hoisin stick-resistant skillet over medi- 1 tablespoon soy sauce um-high, heat 1 1/2 tablespoons 2 tablespoons chili-garlic of the vegetable oil. Add half of sauce the tofu pieces, sprinkle with 1 tablespoon cornstarch salt, then cook, stirring occa- 1/2 teaspoon sesame oil sionally, until golden brown on 4 tablespoons vegetable oil, all sides, 8 to 10 minutes. Use You sautee the tofu fi rst for this dish, then a slotted spoon to transfer the divided 1 red bell pepper, cored and add it back in later. tofu to a medium bowl. Repeat cut into thin strips with another 1 1/2 tablespoons 6 cups medium broccoli fl orets, blanched until of oil and the remaining tofu. crisp-tender, then drained 4. Return the skillet to the heat and add the 2 teaspoons minced fresh ginger remaining 1 tablespoon of oil. Add the red pepper 2 teaspoons minced garlic and cook, stirring, until it is almost tender, about 3 Brown rice, cooked, to serve minutes. Add the broccoli and cook for 2 minutes. Add Toasted cashews, to garnish the ginger and garlic and cook, stirring, for 1 minute. Whisk the sauce in the bowl to make certain the corn- Directions: starch is dissolved, then add to the skillet, whisking. 1. Cut the block of tofu in half horizontally to Bring to a boil to thicken, then add the tofu and cook create 2 thick slabs. Wrap each slab in a clean kitch- just until heated through. en towel and place on a plate. Place a second plate 5. Arrange a mound of rice on each of 4 serving on top of the tofu, then weigh it down with several plates, then top with the tofu mixture and cashews. heavy cans. Press in this manner for 30 minutes to Nutrition information per serving: 490 calories; 230 drain water from the tofu and fi rm it up. Unwrap the calories from fat (47 percent of total calories); 26 g fat (3 tofu and cut each slab into 1/2-inch pieces. Set aside. g saturated; 0 g trans fats); 0 mg cholesterol; 49 g carbo- 2. In a medium bowl, whisk together the orange hydrate; 8 g fi ber; 8 g sugar; 18 g protein; 580 mg sodium.
