Pan-Seared Tofu in Orange

Our Orange Peanut Sauce transforms tofu

into something everyone will enjoy!

Yield:

Serves 4

Time:

30 minutes

Ingredients:

Find us

in the

Asian Aisle

2 Tbsp canola oil

1 lb ( 454 g ) extra-firm tofu

1 bunch scallions (green onions)

1 cup orange juice

1 packet Peanut Sauce Mix

1 cup cherry tomatoes, halved

Suggested Partners: Jasmine Rice or Rice

Noodles

Equipment:

Large skillet or wok

Tongs (help for flipping)

Directions:

1 Drain tofu. Cut the

block horizontally into 3

slices.

2 Place each slice on a

double thickness of paper

towel. Cover with a

double thickness of paper

towel and press firmly

with hands until most of

the water is absorbed. Change paper

towels in between presses.

3 Cut each slice into 4

rows. Cut each row into

bite size pieces.

4 In a large skillet heat the oil over

medium high heat.

5 Add the tofu with

enough space in between

to turn over (also so they

brown and not steam).

Sear in two batches,

pressing gently with back

of spatula. Cook until golden brown on

each side (dont flip until browned).

Drain pieces on paper towel. Pat tops to

remove excess oil.

6 While tofu is browning, slice the

scallions into thin rounds, reserving 2

tablespoons of the darkest green for

garnish.

7 In the same skillet,

add a teaspoon more oil

if necessary, and sauté

scallions 1 to 2 minutes.

Add the orange juice and

peanut sauce mix and

bring to a boil. Turn heat down and

simmer for one minute.

8 Add tofu and

tomatoes, stirring gently

to coat with sauce and

heat through.

9 Serve over rice or rice noodles and

garnish with reserved scallions.

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Developed by Dave and Todd at http://www.manvel.net and http://www.tdah.us

[...]

Grilled Panang Vegetables

Vegetagbles on the grill is one of the more
sensible trends in cooking!

Ingredients:
Find us
in the
Asian Aisle

1/2 cup olive oil
1 packet Panang Curry Paste
1/2 cup fresh basil leaves, packed loosely
1 tsp salt
1 medium red bell pepper, quartered
2 medium zucchini, cut lengthwise
1 large onion, cut in thick slices
1 medium eggplant, sliced

Directions:
1 In a small saucepan, heat oil on
medium heat.
2 Add Panang Curry Paste, basil and salt.
Stir until curry is dissolved.
3 In a large bowl place red bell pepper,
zucchini, onion and eggplant.
4 Pour curry mixture over vegetables.
5 Toss vegetables to coat evenly.
6 Cook directly on grill or wrap and seal
in foil and place on grill.
7 Cook for about 15 minutes.
8 Check vegetables for tenderness.
9 Serve immediately or chill and add to
your favorite salad greens.

[...]