Lately, convenience has been something of a necessity for me. That being said, stir fries are one of my favorite things to make when I’m short on time and imagination. I find that tofu has made its way into more of my meals, which is still only occasionally, and I’ve had fun preparing it different ways. I almost feel like I am taking online culinary arts classes!
For my second #citruslove post of the month, I have this well-rounded meal that’s packed with tons of Vitamin C, Iron, Fiber and Protein; not to mention flavor! Curry is one of my favorite spice blends, paired with sesame seeds, sweet satsuma Mandarin oranges, hot pepper and onion, you’ve got a winning combination.
- Half of a Block of Extra Firm Organic Tofu, Sliced into 3 or 4 Pieces
- 2 Tbsp. Sesame Oil
- 1 Tbsp. Panko or Bread Crumbs
- 1 tsp. Sesame Seeds
- 1 1/2 tsp. Curry Powder
- 1/2 tsp. Onion Powder
- Red and Black Pepper
- 1/4 tsp. Sea Salt
- 1 Tbsp. Sesame Oil
- 1/2 Cup White Onion, Diced
- 1/2 tsp. Sesame Seeds
- 1 cup Hard Packed Kale, Destemmed and Chopped
- 2 Small Satsuma Mandarin Oranges, Peeled Deseeded and Pulled Apart
- Pinch of Red Pepper
- Salt to taste
- Unpackage tofu, drain water, wrap in towel and press for 15 minutes or until just a little damp (you don’t want it completely dry). While it’s pressing, move along with the sauté.
- In a medium or large pan warm 1 tbsp. Sesame Oil over medium heat. Once hot, place onions in the pan and sauté the onions until nearly clear. Add sesame seeds, and kale sauté until the kale is a little wilted and bright green. Lastly, add in the satsumas, red pepper and salt; cook for an additional 3 minutes, stirring every minute or so.
- Plate the sauté, and without cleaning the pan set it aside for a moment. Mix the Panko/Bread crumbs, sesame seeds, curry powder, onion powder, black & red pepper, and sea salt in a small bowl. Pour it onto a small plate, press the tofu slices firmly into the mixture (wet the outer edges slightly if the mixture isn’t sticking).
- When the pan is warmed over medium heat, again, add the additional 2 tbsp. of sesame oil and pan fry the crusted tofu and cook for 2 minutes on each side. When crispy and golden, plate atop the sauté and serve warm. Garnish with Sriracha or a touch of Liquid Aminos.
Between the warm, sweet satsumas and the spicy, crispy tofu the combinations of textures and flavors are sure to dance upon your palette. Double the recipe and share it with someone special, or someone who you want to impress!
Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hashtag is #citruslove .