Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

: Syrup--
1/2 c sugar
1/2 c dry white wine
1/4 c water
3 TB fresh rosemary leaves
1 lg bay leaf
2 TB slivered lemon zest
1/2 ts whole black peppercorns
2 ts peeled, slivered ginger
2 TB balsamic vinegar
1 block silken tofu
2 lg navel oranges -- peeled and
: sectioned
: Garnish--
: Mint sprigs

Combine the ingredients for the syrup in a non-reactive saucepan and
bring to a simmer. Simmer for 3 or 4 minutes then add tofu and gently
simmer for 8-10 minutes more being careful not to break the tofu
block into pieces. Carefully remove tofu and set aside in a shallow
bowl. Strain syrup and pour over tofu and allow to cool.

To serve: Arrange oranges attractively on small plates. Slice tofu
into even slices and arrange on oranges. Drizzle some of strained
syrup over and garnish with mint sprigs.

Note: Leftover syrup can be reused. Store covered in refrigerator for
up to 3 months.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9645

Date: Mon, 30 Sep 1996 05:07:22
~0400 (

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