Recipe By : COOKING RIGHT SHOW #CR9645
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Syrup--
1/2 Cup sugar
1/2 Cup dry white wine
1/4 Cup water
3 Tablespoons fresh rosemary leaves
1 Large bay leaf
2 Tablespoons slivered lemon zest
1/2 Teaspoon whole black peppercorns
2 tsp peeled, slivered ginger
2 tbsp balsamic vinegar
1 block silken tofu
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
