If you were expecting a last-minute Christmas recipe I am very sorry to disappoint you. To be honest, I have just finished putting away so.many.groceries that even the thought of writing about food is making me a bit tired. I’m not feeling bah hum bug. Just a bit bah hum zzz.
I’m not quite sure why though. The Christmas meal is really just a tarted up roast dinner, isn’t it? So why are we so caught up in the scrum, diving for the last turkey crown, picking through piles of sprouts as if for a flawless diamond, spraffing a fortune on unnecessary this and thats no one has asked for, nor expect to get?
I saw some unhappy faces today. Not just the kids being dragged around the shops (I liked the good old days when your mum would just leave you at home and expect you not to set fire to the place), but old hands like me with tattered, crossed-through lists (multiple) and vacant expressions. We were thinking of beds that needed changing, festive dishes to prep and store, the carpets needing cleaned, normal meals that still needed making while semi-chaos unfurls around us. I hope these wan-faced stoics have been able to pop a pizza in the oven and put their feet up tonight. If you recognise yourself in this description, I salute you.
As for us, I’ve opened a nice little off-dry Riesling and am about to tackle a big bowl of this little spicy and subtly sweet number. I’ve also steamed some gorgeously minerally choi sum and baked lime leaf-flecked rice to go with it. A fitting reward for trawling around five stores and waiting ten minutes for a parking space.
You will see two versions made at very different times – one tempeh (the light background) and one tofu. As with almost all of my recipes, play with the spices to suit. I have written it a bit milder than is my usual want in order that it might be more child-friendly, but obviously whack in more chilli, or do what I do and slosh on some crispy garlic-chilli condiment. This Chinese staple is my new sriracha.
Now, with a satisfied belly, I may just have enough energy to make the cornbread stuffing pour that glass of wine. 🙂
Easy Sticky Sesame-Orange Tofu
I make this with tofu and tempeh, and both versions turn out equally well. With the tofu I always press the whole block of its liquid then cut, spray with oil spray and bake until the cubes are just golden – about 20 minutes at 200C (400F). Do this ahead of time if you like, but it is not at all difficult. This easy recipe also tastes great the next day, so make double and take the extras to work. Beats a sandwich any day!
200g pack firm tofu or tempeh, cut into cubes (if using tofu see above) and tofu baked if you like. You could also use pre-fried tofu
2 carrots, julienne sliced
1 orange, juiced and half of it zested
1 large lemon, juiced
2 garlic cloves, minced
1 heaped tbsp freshly grated gingerroot
2 tbsp kecap manis (Indonesian sweet soy sauce) or 2 tbsp soy sauce and 2 tbsp honey or favourite sweetener
A few grinds of black pepper
2 tsp cold-pressed rapeseed oil or coconut oil
2 tsp toasted sesame oil
2 spring onions, sliced (use the green bits for garnish)
2 tbsp toasted sesame seeds
1 red chilli, sliced
1. Pop the lemon and orange juice, garlic, ginger, kecap manis and black pepper into a small pan and simmer gently for five minutes.
2. Meanwhile, heat the oil in a wok or sauté pan and add the carrots when hot. Stir fry the carrots for five minutes, then add the tofu or tempeh pieces and heat through. Pour in the sticky orange sauce and the sesame oil; stir until all is heated through.
3. Serve sprinkled with extra chopped spring onions and the toasted sesame seeds. This goes really well with cooked soba noodles or brown basmati rice, plus some steamed choi sum or pak choi. Enjoy!
I always love your recipes! Especially with Asian ingredients!!
Aki (Your Home for Homemade Japanese Food)
http://japanese-food.org
Thank you so much, Kellie, for this great recipe. For me – it is the perfect Christmas meal – we have so many eclectic tastes these days that I do a Tapas style meal for Christmas especially when we travel for Christmas ( which in itself eliminates Christmas shopping altogether). Your meal is a gift to me THANK YOU. As a Plant based eater working to eliminate ALL meat, fish, cheese, dairy and added oils from my diet I appreciate this recipe gift. Merry Christmas Kellie. Don’t be so hard on yourself. A cook living on a snowy lake in Canada.
That is so kind of you, Wilma. Thanks so much. I’m not too hard on myself – I’m a tough old bird really! I just feel sorry for everyone I was around yesterday, especially the young mothers and the older people struggling in the crowds and car park. Your tapas Christmas and your getaway sounds ideal! We are away literally just after Christmas so I think I’ve got just enough and no need to deal with leftovers. I hope. Wishing you a happy holiday. 🙂
You made a good point, Kellie… I’m taking my (grown) son shopping today so we can avoid that dreadful last minute rush when people are so cranky and (almost) nasty. Wishing you and yours the compliments of the season. Thank you for an inspiring calendar of recipes, and thank you for your friendship xx
Thank you for your friendship also, and your ever-growing canon of delicious, enticing recipes. I am sorry you have had such a rough time with your health this year. I wish you a better 2016 my friend xxx
Now I’m craving tofu and tempeh!
Ha ha! Now that’s an achievement!I’ll take that as a compliment. 😉
This is beautiful. I love the pictures!
I don’t know what I’m going to do for Christmas dinner since I’m the only vegan in my family! This might be a good option, though!
Happy holidays!
-Ellie // http://peanutbutterandle.wordpress.com
Ellie, it is so easy and you can make it all ahead and whap it out when you wish to eat it. It might look a little odd next to the turkey, but who cares? Happy holidays to you too. 🙂
I think my family is having ham but it would still look funny next to the meat.Hehe. Maybe it will get them to try more plant-based foods and they will reach for the tofu instead of the ham! 🙂
Leading my example. Make double then 😉 Wishing all the best Ellie.
Thank you Kellie!
Oops that should have been leading BY example. I sound big headed in that last comment!
Hehehe
I have not had tofu many times but I like its taste especially pan fried. This Asian dish makes my mouth water 🙂 Love the bright colours!
Thank you. This is a great recipe for those unfamiliar with tofu as well as those who are already convinced. Tofu on its own is the dullest of foods but that just makes it more fun to play with. Asian flavours are top when it comes to jazzing up this bland but useful food. 🙂
Oh wow, I do like the idea of making enough for lunch the next day. That is something I often do. What a time saver! I suppose we are all so busy already, and then to add more to the list of things to do gets to be just too much. I do try to keep my holiday at a sane pace, although I still slip into the pit of unrealistic expectations if I don’t stay aware. When that happens to us the holiday just files by and the joy goes with it too!
Thanks so much Deb. My family is very very undemanding, but you do feel an obligation if you are hosting for a couple of days to make sure all the meals are lined up, with options in case plans or appetite levels change. I am old enough to feel comfortable with it all now, but I saw some seriously stressed out people, admittedly ones with multiple children in tow. Those days are over for me! Enjoy every moment of your holidays. 🙂
Your description of the day rings a lot of bells (..silver, jingle?).. pun not intended!
The dish looks delicious and heart warming. Hope you have a Christmas oasis of happiness, love and good food, I have a feeling you will 🙂
Thank you for your inspiring & lovely feasts for the eyes & the taste buds throughout the year, xxx
That’s so kind of you, Nicola. Thank you. I wish you a wonderful festive season 🙂
this looks marvellous although The Viking has issues with something so sweet at this to be eaten as a savoury dish I may just force him to read your blog… I love this post. What stands out for me, even though I am a lover of Christmas, is the ‘normal meals’ that still need cooking between now and the big day. I’m doing a veggie raised pie for The Viking and a roast chicken for everyone else… simple!
Thanks so much, Dom. Tell the Viking I am not a sweet and sour person but this is very subtle and helps give life to bland tofu. Most recipes of this ilk add agave, or sugar, but kecap manis is a good sub for those not into sweetened savoury foods. And the whole lemon is in for good measure. It’s really the carrots tat provide the sweet. 🙂 Have a wonderful festive season. Don’t work too hard!
This looks like an amazing antidote to the horrors of the shops at this time of year!
Looks really nice!
Oh what a tasty dish and so colourful which I love. Asian flavours are still my favourite and just what I rcave after the turkey roast. I will be trying this out in the New Year when back from th rich food of France. Happy Xmas!
yum!!!
A gorgeous sounding recipe for these hectic times! I’m taking it easy this year myself, defrosting a leg of Shetland lamb and cooking the seasonal vegetables which arrived in my last veg box of the season yesterday. Wishing you a very festive season and all the best for the New Year! 🙂
Oooh delicious spicy Asian food and dry white wine… this is my idea of the perfect meal and has soothed away all thoughts of having to go to the supermarket this evening to collect my Christmas order and invariably fight for a parking space and spend a small fortune yet again on all those last minute “essentials” – sigh!
Lovely pictures Kellie. And this is one delicious looking dish that I’ll surely be making, especially seeing as I accidentally bought too many packages of tofu in my online order today. 😉 Hope you enjoy the holidays and aren’t feeling too much of the stress!
Hi Kellie – I hope you had a very Merry Christmas! This looks divine and quite the antidote to overindulging. – Kat
Thanks so much, Kat. We and a great if very rainy Christmas (didn’t affect us though) and are now in sunny Florida visiting my family. There might be some over-indulging on the cards 😉
Made this last night and we loved it. Flavors were so bright and bold without being overbearing. I’m adding it to my quick dinner favorites list! Thanks for another great recipe Kellie!
You are very welcome, lovely lady. Thanks so much for letting me know you enjoyed it!
This looks good and easy, I need summa that this week!