Thursday, April 7, 2016
Pan-Fried Orange Tofu
Now, before you judge me and skip the whole post because it says tofu, just hold on a second. Yes, it's tofu, but it is probably my most favorite tofu recipe ever. Plus, if you really cannot imagine yourself eating tofu, fine. Use chicken and make there moe traditional orange chicken. Just don't miss out on this sauce!!!!
Okay, so this is the most amazing orange sauce on the planet: sweet, savory, thick, healthy and amazing. Oh, and it's super quick too! Totally doable for a weeknight (or even while you make another meal, like I did when I roasted a chicken). Serve this baby over rice and I promise you, you will not regret it. In fact, your stomach will growl and your mouth will water when you talk about it (or blog about it, in my case) and you will vow to make it for your dinner ASAP.
pan-fried orange tofu
from Crazy Vegan Kitchen
8 ounces firm tofu, cubed
2 2/3 tablespoons peanut oil, divided (vegetable is fine)
1 small red onion, sliced
1 teaspoon minced garlic
1/2 red chili, sliced
2 scallions, sliced
zest and juice of 1 large orange
1 tablespoon Sriracha
4 teaspoons sugar
1 teaspoon cornstarch
1 1/2 teaspoons apple cider vinegar
1 tablespoon white wine
1/2 teaspoon white pepper
4 teaspoons tamari or soy sauce
1 teaspoon sesame seeds
1) Prepare tofu: heat 1 tablespoon of oil in a pan and lightly sear tofu on all sides to create a crispy crust. Do it in batches if your pan is not big enough or you will stew the tofu instead of searing it! When all tofu is seared, set aside on a wire rack or plate lined with a paper towel.
2) Prepare orange sauce: in a bowl, combine all ingredients for suce and whisk to combine. Set aside.
3) In a large pan, heat 1 tablespoon oil and saute garlic, onion and chili for 1 - 2 minutes. Pour in prepared sauce mixture and stir well. Once sauce simmers and thickens, add tofu and coat pieces in the orange sauce. Immediately transfer to a serving dish and serve with jasmine rice.