dairy free · egg-free · lunch · Sauce · tofu · Vegeterian

Crispy Orange Tofu

I’m happy to say this recipe was a mistake as it turned out to be a terrific one!  I was in the mood for something bright and the only citrus I had was orange marmalade.  And so I went the Asian route and opted to make a sort of General Tao sauce to it.  My kids (big and small) devoured it!   I would suggest if you have big appetites, to double the tofu and then you might be able to get away with some leftovers.

Start by cutting into cubes the tofu (think bite size pieces) and carefully pat them down with some paper towel or with a clean dish towel in order to remove as much water as possible. In a big bowl or ziploc bag, put 1 tbsp of cornstarch along with 1 tbsp of semolina and toss with tofu in order to coat all sides.  In a big saucepan or wok, heat up 1/4 cup of canola oil on medium heat and cook tofu until golden brown on all sides, turning frequently.  Make sure your pan is not too crowded and do 2 batches if needed. Once they are brown, remove and set aside on a paper towel to drain excess oil.

For the sauce, just mix all the ingredients together and whisk to dilute the cornstarch.  In the same pan, remove excess oil if needed and add the ginger and garlic.  Sauté for a minute or two and add the sauce.  Continue to cook on a simmer until sauce thickens.  Add the tofu back to the sauce to reheat and coat with sauce.  Garnish with sliced green onions and fresh cilantro leaves and serve over rice with steamed broccoli or with a nice crunchy rice noodle salad.

Enjoy and Bon Appétit!

Ingredients:

For the sauce:

  • 1/2 cup of chicken broth
  • 1/4 cup of brown sugar
  • 4 tbsp of orange marmalade
  • 4 tbsp of soy sauce
  • 4 tbsp of rice vinegar
  • 1 tbsp of cornstarch
  • 1 tsp of siracha
  • 1 tsp of sesame oil (not toasted)

For Tofu:

  • 1 very firm tofu block (1 lb)
  • 1 tbsp of cornstarch
  • 1 tbsp of semolina
  • 1/4 cup of canola oil
  • 2 tbsp of ginger finely minced
  • 1 clove of garlic minced

Garnish:

  • 2 green onions
  • 2 tbsp of fresh cilantro leaves
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