Quick Spicy Orange Tofu Food

SPICY ORANGE TOFU

Steps:

• Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
• In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
• Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees.
• Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

VEGAN ORANGE TOFU

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.

CRISPY ORANGE TOFU

Steps:

• Press the tofu and then chop it into 1/2-inch cubes. (See notes for how to press tofu)
• Stir together the flax, water, cornstarch, and flour in a bowl until combined. Add the tofu (in batches works best) and thoroughly coat each piece. Use a fork to remove tofu pieces and gently tap on the bowl to remove excess batter. Add a tablespoon of additional water if the batter gets too thick.
• Place a skillet over medium to medium-high heat and add 1 tablespoon of vegetable oil. Place 2 to 3 sheets of paper towels on a plate on the counter near your skillet.
• Use tongs to place half of the batter-coated tofu in the heated oil. Allow space between each piece for all the sides to get browned. Cook the tofu on each side until browned. Place finished pieces of tofu on the paper towels to drain any excess oil.
• Add a little more oil to the pan and repeat with the remaining tofu.
• In a small bowl, stir together the orange coating ingredients.
• Return the tofu to the pan and add gently stir in the orange coating. Cook over medium heat until thickened, 1 to 2 minutes.
• Prepare the sticky orange sauce by combining all the ingredients in a medium microwave-safe bowl. Stir to combine. Heat in the microwave in 30-second increments until thickened. It shouldn't take very long. If it gets too thick, add a little hot water and stir to incorporate.
• Serve the tofu over brown rice with additional chopped green onions, sticky orange sauce, and sesame seeds. A side of steamed broccoli goes nicely with this dish too!

QUICK SPICY ORANGE TOFU

Steps:

• Get a bowl and put the Garlic Powder,Turmeric and Onion Powder and mix it together.
• Take the package of tofu, and cut it into strips, then take the strips and cut them into rectangle shapes, then take the rectangles and cut them into small squares .
• Then take the squares and put them into a bowl,then take the spice mixture and the lemon or lime juice, and put it into the bowl and mix them together till it looks orangey white.
• Take out a skillet pan, and put in the cooking oil or coconut oil, then put the tofu in the pan and move it around every once in a while.

ORANGE CHICKEN STYLE TOFU

Steps:

• Cut tofu into bite sized pieces and saute in 2 tablespoons oil until browned.
• Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden.
• Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium.
• In a small cup or dish, mix together cornstarch and water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly.
• Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice.
• Note: use more or less cornstarch mixture depending on how thick you like your sauce. You can also add ginger if you like that flavor. Or orange peel or orange juice concentrate for more orange flavor. Enjoy!