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.