Guess I’m practicing for being in China, where my diet will consist of what I believe will be dumplings and porridge for breakfast and vegetable stir-fries with tofu and/or meat for lunch and dinner for 3 1/2 weeks. Actually… I sort of doubt that orzo will make an appearance. What can I say? We were out of rice…
Conclusion? Orzo or rice, I think I’ll be fine with the food.
Grilled Sesame-Ginger Tofu over Vegetable Orzo
Adapted from The Vegan Grill and my own concoction
Tofu: Serves 4
1 package of firm tofu (1 block)
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons maple syrup
1 tablespoon champagne vinegar (what I had on hand… originally called for rice vinegar)
1 tablespoon fresh ginger, grated
1 tablespoon toasted sesame oil
2 pressed cloves of garlic or 1 tablespoon pre-chopped garlic
Drain tofu and rinse with water. Fold up paper towels in quarters, making two soaking-up apparati and place on a cutting board. Put tofu on one, place other on top, and then put something heavy on top of that to press the remaining liquid out of the tofu. You may have to replace the paper towels after a time. I think I allowed them to press for a few hours.
Mix marinade ingredients.
Once pressed, slice tofu in half to get two equal slices about 1/2 an inch thick and then cut how you like–I made triangles.
Coat each piece in marinade and put into an airtight container to sit for 30 minutes or more.
Heat up a grill pan with some olive oil; have a large oil-spatter mesh cover at the ready. Place each marinade-soaked piece on grill and grill about 3 minutes per side.
1 box orzo
1 head broccoli
Onion, chopped roughly
Cook orzo according to package directions.
Chop up broccoli and carrots into small pieces. Heat up oil in a large nonstick pan and add onion, cook about 4 minutes until translucent. Add other veggies, stir and cover, cook until they are fork-soft and tender. (5-10 minutes). Toss with orzo.
To serve, place a bed of orzo on a plate, and topped with two tofu steaks.
This was so yummy! The grilled tofu wasn’t tough like I’ve had in the past (at school)–maybe because I used firm, not extra-firm tofu. It was very soft and easy to cut, which I liked. The broccoli and carrots were great counterpoints to the savory tofu, and the orzo base was delicious as well. All this needed was a dressing or sauce of some sort. Any ideas? I didn’t want to drown out the flavor of the tofu, but I also didn’t want to amp up the salt consumption by adding more soy sauce to the orzo. Maybe a peanut sauce?
Anyway, this made a delicious lunch! Totally going to be grilling more tofu in the future.