Thursday, April 7, 2016

Pan-Fried Orange Tofu

I am super excited about this orange tofu (the vegetarian version of Chinese orange chicken) recipe. Here's proof: I made it recently, obviously, since I am blogging about it now, but also, I went grocery shopping on Sunday and bought the ingredients to make it again. I very rarely make anything twice at all, never mind twice in one month!  But that's how good this is.

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.

Recipe:

pan-fried orange tofu
from Crazy Vegan Kitchen
serves 2

Ingredients:
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
for juice:
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

Instructions:

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.

1 comment:

  1. Good sharing with healthy recipe, yes, apple cider vinegar (ACV) helps to boost metabolism, blocks the body’s storage of dietary fat plus breaks down and dissolves existing body fat. A study at Australia’s University of Sydney in which subjects who consumed two tablespoon of ACV daily experienced fewer surges and crashes in blood sugar levels. Read more at:
    http://kidbuxblog.com/apple-cider-vinegar-acv-helps-to-boost-metabolism/

    ReplyDelete