Tofu with sweet rosemary syrup
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| \N | 1 | block silken tofu |
| \N | \N | Date: Mon, 30 Sep 1996 05:07:22 |
: Syrup--
½ c sugar
½ c dry white wine
¼ c water
3 TB fresh rosemary leaves
1 lg bay leaf
2 TB slivered lemon zest
½ ts whole black peppercorns
2 ts peeled, slivered ginger
2 TB balsamic vinegar
2 lg navel oranges -- peeled and : sectioned
: Garnish--
: Mint sprigs
Combine the ingredients for the syrup in a non-reactive saucepan and bring to a simmer. Simmer for 3 or 4 minutes then add tofu and gently simmer for 8-10 minutes more being careful not to break the tofu block into pieces. Carefully remove tofu and set aside in a shallow bowl. Strain syrup and pour over tofu and allow to cool.
To serve: Arrange oranges attractively on small plates. Slice tofu into even slices and arrange on oranges. Drizzle some of strained syrup over and garnish with mint sprigs.
Note: Leftover syrup can be reused. Store covered in refrigerator for up to 3 months.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9645 ~0400 (