Sesame-Crusted Tofu with Lemongrass-Orange Reduction

This dish didn’t exactly turn out as the recipe intended, but it was wonderful nonetheless. First off, I didn’t have any lemongrass. I knew I could find some in town, but I didn’t have the time to venture out to get it. So, I just made it without and without any substitution. Second, according to the recipe, the sauce is supposed to thicken after simmering for 5 minutes. That didn’t happen. At all. I simmered for 15 minutes and it remained the same consistency. So, I just added a bit of arrowroot powder and, in no time, it turned into a wonderful, thick glaze.

For the side, I made brown rice and, to make it easy, I just threw frozen, shelled edamame on the top to steam through while I made the tofu and sauce. I also had a few vegetable gyoza from Trader Joe’s and a little bit of sriracha to drizzle on the rice.

All in all, despite a few bumps, it was a wonderful and easy dish that I’ll definitely make again. Also, if you Google it, you can find the whole recipe online; I just didn’t want to post it here since it wasn’t my own.

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