Orange You Glad I Made Crispy Tofu?
Tangy and sweet Orange You Glad I Made Crispy Tofu? with a crispy tofu exterior and flavorful orange sauce.
Tangy and sweet Orange You Glad I Made Crispy Tofu? with a crispy tofu exterior and flavorful orange sauce.
- 1 garlic clove minced
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1/2 teaspoon ground coriander
- 1 package extra firm tofu, drained, pressed, and cut into
- peel from 1/4 orange cut into 1/4-inch strips (no white pith)
- 2 tablespoons agave
- 1 teaspoon grated fresh ginger
- canola oil (for frying)
- 1/4 cup cornstarch or 1/4 cup arrowroot
- 1 1/2 teaspoons sea salt
- 2 tablespoons chopped fresh cilantro
- 2 cups cooked rice for serving
- Carbohydrate 43.2471161074555 g
- Cholesterol 0 mg
- Fat 0.524672094147936 g
- Fiber 1.9762481328611 g
- Protein 4.85785187868585 g
- Saturated Fat 0.0973647000520174 g
- Serving Size 1 1 serving(s) (250g)
- Sodium 661.351718757352 mg
- Sugar 41.2708679745944 g
- Trans Fat 0.177068518936242 g
- Calories 197 calories
Step-by-step
- In a small bowl, mix orange juice through coriander. Set aside.
- Fill a large, heavy-bottomed skillet with 1/2 inch of oil, heat over medium-high heat.
- While oil is heating, whisk together the cornstarch and salt in a small bowl.
- Dredge the tofu in the cornstarch mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off extra cornstarch before frying.
- The oil is hot enough when bubbles form around the handle of a wooden spoon inserted in the oil.
- Carefully place tofu in the oil and let fry until the bottom is golden and crisp *(don't fiddle with it too much).
- Flip tofu using a spatula or tongs and fry until the other side is golden and crisp. Remove and drain on paper towels.
- Heat a large skillet over medium-high heat (you could carefully pour out the used oil and wipe out the one used to fry the tofu) and add fried tofu and orange mixture. Let cook until the sauce bubbles down to a thick syrupy sauce.
- Turn off heat and mix in cilantro.
- Serve over rice.
As a busy working mom, I'm always looking for easy and healthy recipes that the whole family will love. This Orange You Glad I Made Crispy Tofu? is a perfect balance of tangy and sweet, and it's so easy to make that even my kids can help out.
The key to this recipe is getting the tofu crispy. I like to press the tofu for 30 minutes before cooking to remove as much moisture as possible. Then, I coat the tofu in a cornstarch mixture and fry it in hot oil. This gives the tofu a delicious crispy exterior while keeping the inside moist and tender.
The orange sauce is made with freshly squeezed orange juice, soy sauce, and honey. It's sweet and tangy, and it's the perfect complement to the crispy tofu. I like to serve this dish over rice, but you could also serve it over noodles or vegetables.
If you're looking for a delicious and easy vegan meal, this Orange You Glad I Made Crispy Tofu? is a great choice. It's sure to be a hit with your family and friends.
Here are a few tips for making this recipe:
- Be sure to press the tofu for 30 minutes before cooking. This will remove as much moisture as possible and help the tofu get crispy.
- Don't overcrowd the pan when frying the tofu. This will prevent the tofu from getting crispy.
- Be careful not to overcook the tofu. It should be golden brown and crispy on the outside, but still moist and tender on the inside.
- Serve the tofu immediately over rice or noodles.
