Tangerine Tofu with Broccoli and Red Bell Peppers
Serves 6 to 8
This is one of the most popular salads at our Farm Stand in Carmel Valley, CA; even non-tofu-eaters like it! If tangerines aren't in season, substitute oranges. This salad is delicious warm or cold, and it'll keep 2 days in the refrigerator.
14 ounces extra-firm tofu
2 to 3 cups canola oil
1 cup cornstarch
1 tablespoon sugar
Salt and freshly ground black pepper, to taste
1 head broccoli
1 large red bell pepper
3 tablespoons sesame oil
1 tablespoon grated fresh ginger root
1 tablespoon minced garlic
1/2 cup tangerine juice
2 teaspoons grated tangerine zest
1/2 cup soy sauce
1/4 cup sugar
1 tablespoon cornstarch
To press the excess liquid from the tofu, place a cutting board or cookie sheet parallel to the edge of a sink. Place a small object under the opposite end of the board to raise it slightly, so that it angles toward the sink. Place a clean dish towel on the board or tray. Arrange the block of tofu lengthwise on the dish towel and cover it with another clean dish towel. Place another tray or cutting board on top of the tofu. Apply a bit of pressure to squeeze excess water from the tofu without damaging it.
Heat the oil in a deep fryer or deep skillet to 350 degrees F. Cut the tofu into 1-inch cubes and toss in a bowl with the 1/4 cup cornstarch, 1 tablespoon sugar, and salt and pepper to taste. Fry the tofu cubes in the hot oil until crispy. Drain on paper towels, and set aside.
Cut the broccoli into bite-size florets. Steam until tender-crisp. Set aside.
Cut the pepper into bite-size triangles. Heat the sesame oil in a skillet over medium heat and add the peppers. Saute until crisp-tender and remove from pan. Set aside.
In the same pan, add the garlic and ginger. Saute over medium heat until fragrant, about 3 minutes. Add the juice, soy sauce, and 1/4 cup sugar, and bring to a boil.
In a separate bowl, whisk the 1 tablespoon of cornstarch with 1 tablespoon water until combined. Add to the pan and cook until the sauce thickens.
Toss the tofu with the broccoli and peppers. Add the sauce and the zest. Taste and adjust seasonings as desired.
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saveur 11/29/09
After reading the intro for the recipe, I had high hopes. I was disappointed as I found the sauce too sweet, too gingery and it was hard to finish the meal. I have learned not to make Asian dishes from non-Asian sources!
Ruth 3/22/10
This is a delicious recipe. My kids request it frequently. I have never had leftovers, even when I have doubled the recipe.
Jennifer McDaniel 5/31/10
Our family of 4 loved this. Served it over rice and everyone agreed it was better than take out. Reminiscent of sweet and sour chicken, but healthier and way better!
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