Tofu With Sweet Rosemary Syrup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: sugar,
1/2 cup: dry white wine,
1/4 cup: water,
3 tbsp: fresh rosemary leaves,
1 large: bay leaf,
2 tbsp: slivered lemon zest,
1/2 tsp: whole black peppercorns,
2 tsp: peeled, slivered ginger
2 tbsp: balsamic vinegar,
1 block: silken tofu,
2 large: navel oranges, peeled and
Directions:
: Syrup--
: 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
Date: Mon, 30 Sep 1996 05:07:22
~0400 (
Source from luhu.jp
: 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
Date: Mon, 30 Sep 1996 05:07:22
~0400 (
Source from luhu.jp