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Seared Tofu with Orange Glaze

A dish of seared tofu triangles coated in flour, served with a sweet orange glaze and stir‑fried watercress.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Garlic and watercress match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 263 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Seared Tofu with Orange Glaze

Time15 minutes

Ingredients

Directions

Press the tofu

  1. Lay tofu block on its side and cut lengthwise into 4 equal slices.

  2. Cut through block diagonally to make 8 triangles.

  3. Keeping block intact, place tofu on a plate.

  4. Place another plate on top and weight with a heavy can. Let stand 15 minutes.

  5. Spread flour on a plate. Press each tofu triangle into flour, making sure both sides are well coated.

Make the orange glaze

  1. Meanwhile, in small saucepan, bring orange juice to a boil over medium-high heat.

  2. Cook until reduced to 2 tablespoons, about 8 minutes.

  3. Transfer to small bowl and stir in shoyu, sake, scallion and 2 tablespoons water. Set aside.

Cook and serve

  1. Heat large, heavy skillet over high heat; add 1 1/2 tablespoons vegetable oil. Immediately add tofu and cook until lightly golden, turning once, 2 to 3 minutes per side.

  2. Divide tofu among 4 plates; set aside.

  3. In same skillet, heat remaining 1 teaspoon vegetable oil over high heat. Add garlic and stir 10 seconds.

  4. Add orange juice mixture (be careful, it will steam quite a bit) and cook 30 seconds. Pour orange glaze over tofu triangles.

  5. Add watercress to skillet and stir-fry over high heat until just wilted, about 30 seconds. Remove from heat.

  6. Stir in sesame seeds and drizzle with sesame oil; season with salt and freshly ground pepper to taste. Mound watercress alongside tofu. Serve hot.

Nutrition, whole recipe (rough)

950Calories
25 gProtein
34 gFat
131 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sesame1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Tofu100g firm76
Orange Juice1 medium (131g)62
Orange1 medium (131g)62
Sake1 oz (30ml)39
Soy Sauce1 tbsp (15ml)9
Garlic1 clove (3g)4
Watercress1 cup (34g)4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + watercresstop 5% of all pairs
    Smell alikestrong
    Cooked together263 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Orange + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Flour + watercresstop 7% of all pairs
    Smell alikestrong
    Cooked together340 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Tofu + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Orange + watercresstop 8% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Firm tofu
Provides the protein body; flour coating and pan-searing give it a golden, crisp exterior.
Orange juice
Reduced to a concentrate, it supplies the sweet-tart flavor and glaze for the tofu.
Soy sauce
Adds salty, savory depth that balances the sweetness of the reduced orange juice.
All-purpose flour
Coats the tofu so it browns in the hot oil and holds the glaze.
Garlic
Adds aromatic pungency that mellows as it cooks briefly in the oil.
Watercress
Wilts quickly over high heat, adding fresh, peppery contrast to the rich tofu.

The step that matters

Reducing the orange juice to 2 tablespoons. Reducing concentrates the juice's sugars and acids, so the glaze becomes thick and flavorful rather than watery. Under-reducing leaves it thin and dilute on the tofu.

Swap the orange

How well each one fits the dish's main ingredients (tofu, sauce, sake, flour, clove, garlic, watercress):

  1. Limefits better
  2. Avocadofits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against tofu, sauce, sake, flour, clove, garlic, watercress. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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