On today’s agenda, we have another adventure with every-one’s favorite vegan: Alicia Silverstone. OK, so she may not be your favorite vegan, she probably isn’t even my favorite vegan (my boyfriend is), but I really enjoy her book. It has a lot of interesting recipes that I wouldn’t usually make, and I find her focus on macrobiotic cooking to be informative. Case in point: I’m sure that you have seen smoked tofu at the grocery store. Well, if you live in West LA,  go to Whole Foods, and spend a lot of time hanging around the vegan case,  I am sure you have seen smoked tofu in the grocery store. It’s exactly what it sounds like, in the sense that it’s extra firm tofu which has been cooked in a smoker and infused with some additional flavors. Let me tell you, it’s delicious.
Alicia has a recipe for smoked tofu with an orange-agave dipping sauce. It’s as simple as slicing the tofu and sauteing it lightly in sesame oil. I suppose that it’s more of a hint than a recipe, and that the real recipe is for the orange dipping sauce. I made a couple of substitutions with my sauce, but we still really enjoyed it, and it was a nice compliment to the complex flavors of the smoked tofu. As you can see from the picture, I may have cooked my tofu a touch too long, but I contend that it just helped compliment the smokey flavors. I used this recipe for a quick weeknight dinner after yoga class. Before I started the tofu, I put some string beans and Trader Joe’s vegetable gyoza into the steamer of my rice cooker. When they were almost done, I tossed the tofu slices with cornstarch and threw them into a medium-hot pan that had been lightly coated with sesame oil. After the jump, check out my recipe for Alicia-inspired dipping sauce.
Orange-Agave Dipping Sauce

  • 1/2 c. orange juice (use the kind without the pulp)
  • 1/2 c. agave syrup
  • pinch of salt
  • 1/4 tsp. ground ginger

Whisk together the orange juice and agave, then add the ginger and salt and mix well. Serve with tofu or anything you like to dip: the gyoza was excellent with it.