Orange Tofu
Recipe - Coal Harbour
Orange Tofu
0
Servings4
0Ingredients
Med Firm or Xtra Firm Tofu
3 - 4 tbsp Potato Starch
Pinch of Salt
Drizzle of Olive/Avocado Oil Sauce:
1.5 - 2 cup juice of mandarin
3-4 med/large oranges
1 orange zest
2 - 3.5 tbsp Soy sauce (start w/ less)
3 - 4 tbsp Rice vinegar
1-3 tsp sriracha/chili flakes/sambal olek (adjust)
3 - 4 tbsp Sweetener (adjust)
6 - 7 cloves Garlic
1 - 2 tsp Ginger
4 - 7 tsp arrowroot powder (or other sub)
3 - 4 tbsp warm water (adjust for consistency)
Directions
Drain & press tofu for 30 mins. You can use frozen tofu & do the same.
Prep wet sauce ingredients(no garlic, ginger, zest, arrowroot powder + water)
Prep coating for tofu & add in cubes of lightly oiled tofu in the starch mix until decently coated.
Airfry at 400F for 5-7 mins each side, until puffy layer + lightly crispy. Let cool slightly.
In a pan cook garlic + ginger.
Add wet ingredients.
Stir on medium low heat. Adjust taste & sprinkle in zest.
When it tastes good, add tofu & lightly mix. Slowly add arrowroot powder + warm water mixture. Add less for slightly thicker, more for more watery.
Mix away until liquid becomes thicker (not super thick). Serve on rice, w/ veggies of choice + sprinkles of sesame seeds and scallions. Enjoy!
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
Drain & press tofu for 30 mins. You can use frozen tofu & do the same.
Prep wet sauce ingredients(no garlic, ginger, zest, arrowroot powder + water)
Prep coating for tofu & add in cubes of lightly oiled tofu in the starch mix until decently coated.
Airfry at 400F for 5-7 mins each side, until puffy layer + lightly crispy. Let cool slightly.
In a pan cook garlic + ginger.
Add wet ingredients.
Stir on medium low heat. Adjust taste & sprinkle in zest.
When it tastes good, add tofu & lightly mix. Slowly add arrowroot powder + warm water mixture. Add less for slightly thicker, more for more watery.
Mix away until liquid becomes thicker (not super thick). Serve on rice, w/ veggies of choice + sprinkles of sesame seeds and scallions. Enjoy!