Orange Tofu
Looking for a satisfying, bright and super-orangey Orange Tofu in the comfort of your own home? This does the job. Paired with a grain and some sautéed veggies of your choice, it’s a beautiful complete meal you can enjoy any day of the week.
16-ounces super-firm tofu or pressed extra firm tofu, cut into cubes
4 - 5 scallions, sliced
1 tablespoon fresh ginger, minced
2 tablespoons orange juice
1 tablespoon tamari or soy sauce (if gluten is fine)
2 teaspoons garlic, finely minced
1 teaspoon toasted sesame oil
1 -2 teaspoons fresh orange zest
2 tablespoons cornstarch
2 teaspoons toasted sesame oil
1 cup orange juice
2 tablespoons rice wine vinegar
2 tablespoons tamari or soy sauce
1 - 2 tablespoons brown sugar
1 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons water
In a large, flat container, place the cubed tofu and pour the orange juice, tamari or soy sauce, garlic, sesame oil and orange zest over it. Marinate, carefully flipping every 10 minutes or so, for 30 minutes. Strain the tofu into a new container or bowl.
Sprinkle cornstarch over the strained tofu and coat all over. Flip with a thin spatula until all the cornstarch is absorbed.
In a large pan, heat the sesame oil over medium-high heat, spreading it to evenly coat the bottom of the pan for a minute. Add the tofu and sauté, stirring often, for five minutes. Add the scallions and minced ginger and stir for five - six more minutes.
In a medium pan, add the orange juice, rice wine vinegar, tamari or soy sauce and red pepper flakes, over medium heat. Mix together the cornstarch and water into a slurry and add it to the orange juice mixture. Continue cooking and stirring until the sauce thickens, about five minutes. Pour the orange sauce in with the tofu that has been sautéed and cook, stirring often, until everything is thick and coated. Serve with optional scallion greens, sesame seeds and extra red pepper flakes over rice with veggies.
Looking for a satisfying, bright and super-orangey Orange Tofu in the comfort of your own home? This does the job. Paired with a grain and some sautéed veggies of your choice, it’s a beautiful complete meal you can enjoy any day of the week.
16-ounces super-firm tofu or pressed extra firm tofu, cut into cubes
4 - 5 scallions, sliced
1 tablespoon fresh ginger, minced
2 tablespoons orange juice
1 tablespoon tamari or soy sauce (if gluten is fine)
2 teaspoons garlic, finely minced
1 teaspoon toasted sesame oil
1 -2 teaspoons fresh orange zest
2 tablespoons cornstarch
2 teaspoons toasted sesame oil
1 cup orange juice
2 tablespoons rice wine vinegar
2 tablespoons tamari or soy sauce
1 - 2 tablespoons brown sugar
1 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons water
In a large, flat container, place the cubed tofu and pour the orange juice, tamari or soy sauce, garlic, sesame oil and orange zest over it. Marinate, carefully flipping every 10 minutes or so, for 30 minutes. Strain the tofu into a new container or bowl.
Sprinkle cornstarch over the strained tofu and coat all over. Flip with a thin spatula until all the cornstarch is absorbed.
In a large pan, heat the sesame oil over medium-high heat, spreading it to evenly coat the bottom of the pan for a minute. Add the tofu and sauté, stirring often, for five minutes. Add the scallions and minced ginger and stir for five - six more minutes.
In a medium pan, add the orange juice, rice wine vinegar, tamari or soy sauce and red pepper flakes, over medium heat. Mix together the cornstarch and water into a slurry and add it to the orange juice mixture. Continue cooking and stirring until the sauce thickens, about five minutes. Pour the orange sauce in with the tofu that has been sautéed and cook, stirring often, until everything is thick and coated. Serve with optional scallion greens, sesame seeds and extra red pepper flakes over rice with veggies.
Vegan, Recipe,Entrée, Asian, Chinese, Tofu, Orange, Orange Tofu, Vegetables, Rice