Title: Tofu with sweet rosemary syrup
 Categories: New text im, Cooking rig
      Yield: 4 Servings
 
 
  :          Syrup--
      1/2 c  sugar
      1/2 c  dry white wine
      1/4 c  water
        3 TB fresh rosemary leaves
        1 lg bay leaf
        2 TB slivered lemon zest
      1/2 ts whole black peppercorns
        2 ts peeled, slivered ginger
        2 TB balsamic vinegar
        1    block silken tofu
        2 lg navel oranges -- peeled and
  :          sectioned
  :          Garnish--
  :          Mint sprigs
  
  Combine the ingredients for the syrup in a non-reactive saucepan and
  bring to a simmer. Simmer for 3 or 4 minutes then add tofu and gently
  simmer for 8-10 minutes more being careful not to break the tofu
  block into pieces. Carefully remove tofu and set aside in a shallow
  bowl. Strain syrup and pour over tofu and allow to cool.
  
  To serve: Arrange oranges attractively on small plates. Slice tofu
  into even slices and arrange on oranges. Drizzle some of strained
  syrup over and garnish with mint sprigs.
  
  Note: Leftover syrup can be reused. Store covered in refrigerator for
  up to 3 months.
  
  Yield: 4 servings