Recipe Archives->Vegetarian->Tofu Rosemary Syrup

Tofu and Oranges with Rosemary Syrup
  
1/3 cup sugar
1/3 cup white wine
1/3 cup water
3 tablespoons fresh rosemary
1 bay leaf
3 tablespoons grated lemon peel
1/2 teaspoon whole peppercorns
3 teaspoons grated fresh ginger
3 tablespoons balsamic vinegar
12-oz package silken or cotton tofu
2 navel oranges, peeled and sliced crosswise

Combine the sugar, wine, water, rosemary, bay, grated lemon,
peppercorns, ginger and vinegar in an enamel saucepan and bring to
a boil.  Reduce heat to a simmer.

Cook for 3 or 4 minutes without stirring.  Add tofu and barely
simmer for 8-10 minutes.

Carefully remove tofu and set aside. Strain syrup.  Pour over tofu.
Let cool to room temperature.

Arrange oranges on serving plates. Slice tofu and arrange on top
of oranges. Drizzle over some of the syrup.  Garnish with mint if
desired.

Yield: 4 servings

Printable version: tofu-rosemary-syrup.txt.