x (quatre_vingts) wrote in vegancooking,

freezing silken tofu-based-pudding pie? and an orange tofu recipe

The other day I made cailin_t's chocolate peanut butter pie which turned out pretty freakin' awesome. I didn't have the 9" springform the original recipe called for so I made it in a normal pie tin, and found I had enough of everything to make two pies, so I froze one last night, covered in plastic. Will it thaw okay, do you think? (Guess I should've figured that out before freezing it...)

EDIT: Also, for dinner, I really wanted orange tofu, but it seems I can never find a recipe that's simple enough ingredient-wise; they also rarely taste like the good takeout stuff and the sauce is always kind of thick and goopy rather than the pretty, flavorful glaze you get at restaurants. Finally found a good one, here. Original and my variations behind the cut.

1/4 cup vegetable oil for frying
1/4 cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into strips
2 tablespoons soy sauce
1/2 cup orange juice
1/4 cup warm water
1 tablespoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 carrots, sliced

Basically: coat tofu in cornstarch and fry in 1/4 c. oil, stirfry carrots in 1 T oil, add sauce ingredients and heat until thick, mix in the tofu and serve with rice.

What I did:

1/2 pkg extra-firm tofu - drained, pressed, and cut into triangles about 1/2" thick
2 T. soy sauce
1/2 c. orange juice
1/4 c. water
1 T. sugar
up to 1 t. crushed red pepper flakes
1/2 t. ginger
1 T. sesame oil
several strips orange peel (scrape off the bitter white part)
1 1/2 t. cornstarch plus a little water
lots of steamed broccoli
2 c. brown rice

I didn't want to bother with the frying mess, so I baked the tofu plain on a pizza sheet (the kind with holes for air circulation), bottom rack at 450 for 20 minutes, flipping once. The outside was firm and crisp on the edges, and the inside was chewy--in short, it was perfect without any freezing or frying. Also, I only used 1/4 pkg tofu (1 serving) because I was the only one eating it; with the amount of sauce this makes I'd say you could generously coat two servings of tofu, broccoli, and rice.

Mix soy sauce, juice, water, sugar, pepper, ginger, oil, and orange peel strips. Mix the cornstarch in a separate little cup with 1 T. sauce mix and a bit of water; set aside. Simmer the sauce mix in a skillet for a few minutes to get the pepper and orange peel flavors mingling with the rest of it (and a little pepper goes a LONG way, I learned). Add the tofu and cook for a few minutes. Then add the dissolved cornstarch bit by bit until it's reached a glazey thickness, or whatever you prefer. Arrange the broccoli on a plate of rice all aesthetically pleasing-like, and then add your tofu and some more glaze.
Tags: -freezing-foods, desserts-pie-chocolate peanut butter, ethnic food-chinese, techniques-tofu, tofu
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