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This tofu dessert is as luscious and creamy as custard.
- 3 juice oranges
- 3/4 cup sugar
- 1/3 cup finely slivered fresh ginger (from a 4-inch-long piece of ginger)
- 1 cup water
- 1 block of silken tofu (1 pound)
Using a small sharp knife, peel the oranges, removing all the bitter white pith. Holding the oranges over a bowl, cut in between the membranes to release the sections.
In a large nonreactive saucepan, combine the sugar, slivered ginger and water. Bring to a boil over high heat, then lower the heat to moderate, cover and simmer for 5 minutes.
Gently place the tofu block in the ginger syrup. Cover the pan and simmer over low heat for 10 minutes to infuse the tofu with ginger flavor.
TO SERVE: Cut the tofu block into 6 even slices and, using a spatula, transfer them carefully to rimmed serving plates or shallow bowls. Spoon the ginger syrup, along with some fresh ginger slivers, over each serving of tofu. Garnish the tofu with the reserved orange sections and serve.
MAKE AHEAD: The tofu and orange sections can be refrigerated separately overnight. Transfer the tofu to a shallow dish, pour the syrup on top and refrigerate.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
173 calories; 2g total fat; 0mg cholesterol; 49mg sodium; 35g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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