500g firm tofu
1 1/2 cups freshly squeezed orange juice
3 tablespoons soy sauce
2 tablespoons grated fresh ginger
2 medium onions, cut in half
3 tablespoons olive oil
4 carrots
1 handful of chopped escarole
For breading
All-purpose flour
500g firm tofu
1 1/2 cups freshly squeezed orange juice
3 tablespoons soy sauce
2 tablespoons grated fresh ginger
2 medium onions, cut in half
3 tablespoons olive oil
4 carrots
1 handful of chopped escarole
For breading
All-purpose flour
Drain the tofu and pat it dry with paper towels
Cut into large cubes
In a bowl, combine 1 cup orange juice, soy sauce, and grated ginger
Marinate the tofu and onions for at least 20 minutes
Dredge the tofu in flour
Heat two tablespoons of olive oil on an anti-adhesive grill and cook the tofu and onions on both sides
Cook the carrots until tender
Process the remaining orange juice and mix with the rest
In a frying pan, heat the remaining olive oil and sauté the escarole
Serve with carrot purée, roasted escarole, and grilled onions.
