This recipe is great for nights when you want to do something super easy! The marinade can be used for many different things and would be great on top of chicken, duck, or fish as well. This recipe does have a little heat because of the jalapeño so if you don’t like spicy foods you could substitute the jalapeño for an Italian pepper. If kumquats are hard to find oranges would also work just as well. I served this with lime wedges and sides of corn on the cob and mashed parsnips. As always feel free to experiment and modify the recipe to meet your desires or needs.
If you are unfamiliar with kumquats, they are a citrus fruit that resembles a very small orange. Just like oranges they are high in vitamin C and fiber. However, they are not oranges and are just a little more sour. They can be eaten whole skin and all and work well in jams and marinades.
- 1 package of kumquats
- 1 jalapeño
- 1 small piece of fresh ginger
- 1 package of firm tofu (we recommend you try Maine-local Heiwa tofu!)
- 1/3 cup sugar
- 1/3 cup water
- 1 tablespoon olive oil
- Salt and pepper for seasoning
- Chop kumquats and jalapeño into circular cuts as seen in the picture.
- Chop up the ginger into small pieces (you could also leave larger it will be easier to get out at the end because you don’t want to leave it in when you serve it).
- Place a pot on medium heat with water, sugar, kumquats, jalapeño, and ginger.
- Continue to stir and heat until the kumquats and jalapeño are soft and the water and sugar have formed a syrup like consistency (if this is taking forever you can add a pinch of corn starch to get the process going).
- Remove the ginger pieces.
- Place a pan over medium heat and add 1 tablespoon of olive oil.
- Slice the tofu into rectangles that are at least an inch or two thick.
- Salt and pepper the tofu.
- Sear the tofu on both sides until the edges are golden brown.
- Take the tofu off the heat and top with the kumquat and jalapeño mixture.