Sticky Orange Tofu with Rice
Ingredients
- 1/2 cup freshly squeezed orange juice
- 1.5 tbsp tamari or soy sauce
- 1 tbsp agave or maple syrup
- 1 tbsp rice wine vinegar
- 1 clove garlic, minced
- 1/8 tsp freshly grated ginger
- 1 tbsp orange zest
- pinch or two chilli flakes (optional)
- 1 tbsp cornstarch + 1 tbsp water (mixed together separately before adding to sauce)
- 1 block extra firm tofu
- cornstarch (corn flour)
Preparation
For a more chicken-like texture, freeze tofu in its liquid, thaw out again and squeeze out any excess liquid, then break into pieces and coat generously in cornflour by rolling each piece in a bowl of cornflour to ensure thorough coating.
Shallow fry tofu at medium heat in a non-stick pan with your frying oil of choice, such as rapeseed or sunflower oil, turning pieces until they are golden and crispy on all sides.
While tofu is frying, prepare the sauce by mixing all sauce ingredients and heating in a saucepan until it starts to thicken.
Pour the thickened sauce into the pan with the fried tofu and stir together until all pieces are coated in the orange sauce.
Serve with rice or noodles and your favourite vegetables, garnished with green onions, toasted sesame seeds, and orange zest.