Tofu with Carrot and Orange Juice Sauce


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400 gms firm tofu

½ cup freshly squeezed orange juice

1 tbs. brown sugar

1 tbsp. soy sauce

2 tbsp. chopped Italian flat parsley

2 cloves garlic, crushed

½ tsp. grated fresh ginger

2 tbsp. olive oil

¼ kg. babybokchoy, cut into quarters lengthways


Carrots and Orange juice Sauce

1 medium size carrots, chopped into cubes

2 tsp. grated fresh ginger

½  cup orange juice

½ cup of liquid from boiled carrot


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Marinade tofu overnight and refrigerate turning once.

  1. Drain the tofu, and then slice each tofu block into ½ inch thick then lengthwise.Layer the tofu in a square type dish.
  1. Make marinade. Bring a bowl to mix the freshly squeezed juice, sugar, soy sauce, parsley, garlic and ginger and drizzle over to the tofu layer. Cover and refrigerate overnight, turning once.
  2. Drain the tofu and reserve the marinade.
  3. In a large frying pan, heat 3 tbsp. oil and cook the tofu in batches over high heat for 3 minutes each side until golden. Remove and keep warm.
  4. Using a shallow sauce pan, simmer marinade for 2 minutes.

Adjust taste by adding salt, pepper or sugar. Transfer the sauce and set aside.


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  1. In a medium heat, bring out small wok and pour ¼ cup of water to a boil and add bokchoy and simmer for 5 minutes. Drain and set aside.
  2. To make the sauce, using small sauce pan, add 2 cups of water and boil carrots and grated fresh ginger and cover to simmer for 6 minutes. Transfer to food processor including the liquid then add ½ cup orange juice and blend until smooth.
  3. To serve, arrange the plate by creating layer of orange sauce, then bokchoy and tofu then drizzle with marinade sauce. Makes 5-6 servings.



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