All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I have done a zillion 90210 interviews recently – building up to the 25th anniversary of when the pilot aired. Above are a few recent photos from a 90210-inspired shoot.
And here are two of the interviews – HERE at TEN MINUTE INTERVIEWS –
and HERE at COMPLEX.
Tonight is the Lifetime movie about the show at after it – there will be an interview special – in which I took part.
That said – let’s get into this dish. The glaze is the shit & would work on most things from shrimp to vegan or real chicken or, as here, on tofu. I could not figure out what to do with the tofu first. Should I bread & fry it? I tried that & it just seemed like a bad thing to add all those calories. So – after half-frying half the tofu – I baked it all at about 400 for thirty minutes – after coating it in some glaze – like you see below.
Ultimately – you could just throw the uncooked tofu into the glaze & warm it that way. I feared the tofu would be too mushy & break apart and – since I didn’t try that version – I cannot tell you what happened. So – it is up to you. You could BAKE IT first, or FRY IT – or just use it plain. Or – do what I did, coat it with glaze & just bake it a bit to add some texture. Your call. Whatever you decide – the glaze is easy & comes together fast. If I were to make it again – I would cut the sugar in half. If you like spicy-sweet, go with the full 1/4 cup of brown sugar. It is pretty spicy – so if you are sensitive to heat – lessen the sriracha.
I added pomegranate seeds because I have a shitload left over from my AMAZING Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush – seen below – which was INSANELY addictive. The seeds are pretty but don’t add much to the tofu dish so blow them off – if you feel inclined. They are critical & amazing in the baba ganoush, though!
Vegan Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds
Serves 2 – with rice or in lettuce wraps
1 lb extra firm tofu – cubed
Panko (only if you are frying – in which case you need oil, too.)
1 cup orange juice
zest & juice of one orange
1/4 cup (or less) brown sugar
1/4 cup (more or less according to taste) sriracha
1/4 cup rice vinegar
1/4 cup soy sauce or tamari
4 garlic cloves – chopped
1 TBS ginger – grated or minced
2 TBS cornstarch whisked into 2 TBS water
GARNISH – sliced scallions, pomegranate seeds and then cooked rice or lettuce leaves for serving
OK – here you need to decide what you are doing with the tofu. Are you just going right outta the package or fry it or – as I did – toss it with some panko & some (only a little) glaze & bake at 400 degrees for 30 minutes? I don’t think it makes a massive difference – except fr the effort and, in the instance of frying, the calories. You could brown it in a frying pan with a little olive oil – to add texture. Blow off the panko – really – unless you are frying it. These are your decisions to make and that decision is the hardest part of this recipe. If you are in a hurry or are lazy – just use the naked tofu.
Prep your tofu. I tossed mine in a bit of glaze & baked at 400 degrees for 30 minutes.
Make some rice or prep some lettuce leaves for wraps.
To make the glaze – heat the orange juice, zest & juice of one orange, brown sugar, sriracha, rice vinegar, soy sauce or tamari, garlic cloves and ginger and bring to a boil. Add the cornstarch/water mix & the glaze should thicken up in less than a minute. Add the tofu & heat through.
Serve either on rice or wrapped in lettuce with a sprinkle of scallions & pomegranate seeds.