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Silken Tofu in Ginger Syrup

Source: Food & Wine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  6 Servings
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)
One 1-pound block of silken tofu
Silken Tofu in Ginger Syrup Recipe at
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 with the slivered ginger and 1 cup of 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 Servings
Calories: 173
Sodium: 49mg
Fiber: 2g
Carbohydrates, Total: 35g
Protein: 6g
% Cal. from Fat: 10%
Fat. Total: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Kai Reviewed: 11/11/2008
Ginger. Tofu.
If you like ginger and tofu then you might like this. It had a very nice strong ginger kick to it, but even after simmering the tofu in the syrup for a good 20 mins the tofu really didn't take on much of the flavor. I didn't really expect it to, given that silken tofu is not really porous.... It might go very nicely with pears instead of oranges, or a little cinnamon, too.
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