Poached Tofu with Spicy Kumquat Sauce

This is a speedy yet special dish to serve company during the cold-weather months when kumquats are in season.

MAKES 4 SERVINGS

2 cups low-sodium vegetable broth

2 cups water

1 scallion, thinly sliced

1⁄2 star anise

16 ounces firm tofu, drained

Spicy Kumquat Sauce, below

In a medium saucepan, bring the broth, water, scallion, and star anise to a boil over high heat; add the tofu, reduce the heat, and simmer gently, uncovered, 10 minutes.

To serve, remove the tofu from the broth mixture (reserve broth mixture for another use) and cut into thin slices. Divide the slices evenly among each of 4 serving plates and top with equal portions of the Spicy Kumquat Sauce, below. Serve at once.

{PER SERVING} Calories 198 • Protein 13g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 4g • Sodium 143mg SPICY KUMQUAT SAUCE

Use this piquant, spicy sauce to enliven countless tofu and seitan dishes.

MAKES ABOUT 1 1⁄4 CUPS

1⁄2 tablespoon canola oil

6 fresh kumquats, unpeeled, seeded, and chopped

1 fresh green or red chili pepper, seeded and finely chopped

1 shallot, finely chopped, or 2 tablespoons finely chopped red onion

2 tablespoons Chinese black vinegar or balsamic vinegar

1 cup fresh orange juice

3⁄4 cup low-sodium vegetable broth

1 tablespoon brown sugar

1⁄2 tablespoon toasted (dark) sesame oil

Salt and freshly ground black pepper, to taste

In a small heavy-bottomed saucepan, heat the canola oil over medium-low heat. Add the kumquats, chili pepper, and shallot; cook, stirring occasionally, until the shallot is softened, 4 to 5 minutes. Add the vinegar and cook, stirring occasionally, until liquid is almost completely evaporated. Add the juice, broth, and sugar; bring to a simmer over medium heat. Simmer, stirring occasionally, until sauce is reduced to about 11⁄4 cups. Stir in the sesame oil and season with salt and pepper. Serve warm. Completely cooled sauce can be covered and refrigerated up to 3 days before reheating over low heat and serving.

{PER SERVING} (about 3 tablespoons, or 1⁄6 of the recipe) Calories 72 • Protein 3g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 68mg

hancheng

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