VEGAN ORANGE TOFU
This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.
Provided by Carine Claudepierre
Categories Dinner
Time 1h10m
Number Of Ingredients 18
Steps:
- Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
- Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
- In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
- Add the tofu chunks into the marinade and combine with a spoon.
- Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
- Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
- Heat a large skillet or medium saucepan over medium-high heat.
- Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
- Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
- Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
- Toss the crispy hot tofu in the sauce until coated.
- Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
- Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g
THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
CITRUS PEEL TOFU RECIPE BY TASTY
A saucy tofu dish with citrus peels.
Provided by Karlee Rotoly
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add 1½ ounces (½ cup) of the orange peels to a small saucepan and cover with the water. Bring to a simmer over medium heat and cook for 5-8 minutes, or until the peels have softened and are fragrant. Drain to remove the orange peels and reserve 1 cup of steeping liquid.
- Very thinly slice the remaining 1½ ounces (½ cup) of orange peels. Add to a medium bowl with the brown and granulated sugars and toss to coat. Let sit for 5-10 minutes to infuse the sugar with the orange flavor.
- Pour the reserved warm orange-infused water over the sugared peels and stir until the sugar is mostly dissolved. Add the rice vinegar, soy sauce, ginger, chile garlic paste, and sesame oil and stir to incorporate. Add the tofu and gently toss to coat. Cover and refrigerate for 20-30 minutes.
- Remove the tofu from the marinade (it's okay if some of the orange peels stick to the tofu). Transfer to a large bowl and gently toss with 2 tablespoons of cornstarch until lightly coated. Reserve the marinade.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches, fry the tofu on all sides until golden brown and puffed, 5-7 minutes. Transfer to a paper towel-lined plate and repeat with the remaining tofu.
- In a small bowl, whisk together 2 tablespoons of the marinade with the remaining tablespoon of cornstarch until smooth.
- Pour the remaining marinade into the pan and bring to a simmer over medium-low heat. Once simmering, whisk in the cornstarch slurry and return the tofu to the pan. Cook, stirring often to prevent burning, until the sauce is thickened and the tofu is well-coated, 3-4 minutes.
- Serve the tofu over rice and garnish with scallions and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 325 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, Sugar 28 grams
SOFT-CANDIED CITRUS PEEL
Adapted from a recipe by David Lebovitz, as reprinted at Serious Eats by Caroline Russock. http://bit.ly/b7TJG1
Provided by DrGaellon
Categories Citrus
Time 35m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Wash the fruit thoroughly in warm water. Using a vegetable peeler, remove the zest in strips about 1" wide, avoiding the bitter white pith. (If your peeler cuts too deeply, lay the strips, pith side up, on a counter and scrape off any pith with the blade of a knife.) Cut strips lengthwise into slivers the width of a wooden match (about 2-3mm).
- Place the peel into a small saucepan and cover with water by 1-2" (this is NOT the water called for in the ingredients). Bring to a boil and cook until soft and translucent, 5-6 minutes. Drain.
- Bring 2 c water, sugar and optional corn syrup to a boil in the same saucepan. Add the drained peel, reduce heat to a gentle boil, and cook until peel is translucent, about 20 min (a candy thermometer should read 210°F).
- Let cool, then transfer to a tightly sealed jar and refrigerate.
Nutrition Facts : Calories 882, Fat 1.6, SaturatedFat 0.2, Sodium 25.7, Carbohydrate 257.7, Fiber 25.4, Sugar 199.8, Protein 6.5
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