Sunday, January 13, 2013

Vegan Orange Balsamic Tofu

Tofu in a delicious marinade of orange juice, balsamic vinegars, & spices atop of a fresh, semi-wilted spinach bed.
Yum yum tofu!
One of the most versatile ingredients a vegan can use for the savory, the sweet, and the in between, tofu is more than a simple white solid soy block- it's a mold waiting for magician's magic to transform it into worthy palatable innovation!
And I try not to eat so much of this addicting divinity, once a week, maybe less, but when tofu is on the menu, it's imperative that it be prepared in a uniquely crafted manner.
For this recipe, orange and balsamic vinegar kiss each other in sweet greeting, give the plain, devoid flavor of tofu a delicious lightly crisped coating and a meaty interior tenderness irresistible in each bite.
This very easy pan fried recipe can also be baked too and if the citrus flavor is found compelling add a sprig of orange zest atop to heighten that desire.

Orange Balsamic Tofu

1/2 block tofu, drained and sliced into 6 rectangles
2 tablespoon Balsamic Vinegar
1 tablespoon orange juice
2 teaspoon Simply Asia Ginger Garlic Seasoning
1 teaspoon onion powder
1/2 teaspoon orange extract
1/4 teaspoon salt and pepper
1-2 teaspoon olive oil for frying

In a small bowl, place tofu slices into the mixed marinade, getting each slice evenly coated and allow to soak in the flavor for 2-3 minutes.

On medium heated skillet coated with olive oil, toss the tofu slices one at a time and pour the sauce over top.
Uncover and flip the tofu over if it's browned crisply which will take approximately 3-5 minutes, especially if pan is hot and the cracking sizzling action can be heard loud and clear.

Once finished, serve atop of desired dish.

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