- For Tofu:
- 1 14oz firm tofu
- 3 Tbsp cornstarch
- Tbsp vegtable oil 2
- For Orange Sauce:
- 1 1/2 cups freshly squeezed orange juice
- 1 1/2 Tbsp cornstarch
- 1/4 cup soy sauce, reduced sodium
- 3 Tbsp rice vinegar
- 1 1/2 Tbsp fresh orange zest
- 1 2" piece ginger, peeled, shredded
Wrap tofu in a dish towel or between paper towels and place between two plates with something heavy rested on top for about 10 minutes to allow liquid to drain off.
Prepare Orange Sauce: Place orange juice in a medium saucepan. Stir in cornstarch with a whisk, blending until smooth. Add soy sauce, rice vinegar, orange zest, ginger, garlic, brown sugar (or coconut palm sugar), and red chili pepper flakes (or Szechuan peppers) and stir with whisk until smooth. Bring pan to heat over medium setting and stir occasionally until the sauce comes to a simmer (about 3-4 minutes). Reduce heat to low, and cook for about 8 minutes, until thickened, stirring occasionally. Remove from heat.
Slice pressed tofu into 2-inch cubes. Place 3 Tbsps cornstarch in a shallow dish, and roll cubes of tofu into cornstarch to evenly cover surface. Heat oil in a skillet over medium heat. Pan-fry tofu for about 10 minutes, turning cubes to evenly cook all sides of the tofu until they are golden brown.
Pour orange sauce over the tofu and cook until the sauce becomes is thick and bubbly. Remove from heat.
Yield: 4 servings
Per serving: Calories: 234; Total Fat: 11 g; Saturated Fat: 1 g; Total Carbohydrate: 24 g; Total Sugars: 11 g (Added, 0 g); Dietary Fiber: 2 g; Protein: 9 g; Sodium: 59 mg; Potassium: 355 mg; Calcium: 212 mg; Vitamin D: 0 mcg; Iron: 3 mg.
(oz = ounce; Tbsp = tablespoon(s); tsp = teaspoon; g=grams; mg=milligrams; mcg = micrograms.)
Recipe and photo courtesy of Sharon Palmer, RDN, The Plant-Powered Dietitian. Sharonpalmer.com