Citrus Peel Tofu Recipe By Tasty

TOFU STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
• Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
• In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
• Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
• Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
• Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
• Garnish with green onions, if desired.
• Enjoy!

CANDIED CITRUS PEEL

Steps:

• With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
• In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
• In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
• Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

CANDIED CITRUS PEEL

Steps:

• Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
• In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

CANDIED CITRUS PEEL

Steps:

• Cut 2 grapefruits, 8 lemons or tangerines, or 4 medium oranges in half. Juice them; drink the juice or save it for another purpose. Put the juiced halves in a saucepan and cover with cold water by an inch or so. Bring to a boil over medium heat. Lower the heat and simmer until the peel is very tender when tested with the point of a paring knife. Start checking after 10 minutes. Let the peel cool until it can be handled easily. With a spoon, scrape out the pulp and as much of the white part of the rind as possible. Cut the peel into long strips, about 1/8 to 1/4 inch wide. Put the strips of peel in a heavy saucepan. Add: 4 cups sugar, 2 cups water.
• Cook over medium heat, stirring the mixture often, until the sugar is dissolved and the syrup is simmering. (If there is not enough syrup to completely submerge the strips of peel, add additional sugar and water in the same two-to-one proportions.) Maintain the heat so the syrup simmers slowly. Cook until the peel looks translucent and the syrup is thick and bubbling. Turn up the heat and cook the syrup to the thread stage (the syrup will form a thread when it is dropped from the spoon), 230°F measured with a candy thermometer. Remove the pan from the heat and cool for 5 minutes.
• Set a wire rack over a baking sheet and carefully scoop out the strips of peel with a small, flat strainer or slotted spoon. Spread the strips evenly on the cooling rack and let them dry overnight. The next day toss the strips of candied peel with granulated sugar in a large mixing bowl, separating any strips that stick together. Store in an airtight container in the refrigerator. Candied peel will keep for months. Save the syrup to flavor drinks or thin with water and use it to poach dried fruits.

CITRUS-MARINATED TOFU WITH ONIONS AND PEPPERS

Steps:

• Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 teaspoons cumin, and 1/2 teaspoon paprika in a small bowl. Season with salt and pepper. Pour 1/2 cup of marinade into a resealable plastic bag. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 10-15 minutes.
• Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 tablespoons oil, and honey; purée until smooth. Season sauce with salt and pepper.
• Combine onion and peppers in a large bowl. Toss with remaining 2 tablespoons oil, 1/2 teaspoon cumin, and 1/4 teaspoon paprika. Season with salt and pepper.
• Drain tofu. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables in a single layer opposite tofu.
• Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20-25 minutes.
• Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.

CRISPY TOFU WITH CITRUS DIPPING SAUCE

Steps:

• Heat oven to 400° F. Line cookie sheet with cooking parchment paper.
• Stack 2 paper towels on work surface. Cut tofu in half crosswise. Cut each half into 6 pieces. Arrange tofu on paper towels; let stand 10 minutes to drain. Pat top of tofu dry.
• In large bowl, stir together 1/2 cup orange juice, the soy sauce and Sriracha sauce. Add tofu; let stand at room temperature 30 minutes to marinate.
• Place cornmeal in another large bowl. Remove tofu from marinade; discard marinade. Dredge tofu in cornmeal, coating each piece thoroughly. Arrange in single layer on cookie sheet.
• Bake 10 minutes. Turn tofu pieces over; bake 10 minutes longer or until hot and crisp.
• To make sauce, mix 1/4 cup orange juice and hoisin with whisk until blended. Sprinkle pepper flakes over top. Serve tofu with sauce.

CITRUS PEEL CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease an 8-inch square cake pan with olive oil and line with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and ½ teaspoon salt.
• Add the sugar and citrus peels to a food processor. Pulse for about 1 minute, until the peels have mostly broken down into fine pieces. Reserve 1 tablespoon of the citrus sugar in a small bowl. Transfer the remaining citrus sugar to a large bowl.
• Add the olive oil and 1 cup of coconut milk to the citrus sugar in the large bowl. Whisk until thoroughly combined.
• Add the flour mixture to the sugar mixture. Whisk just until no dry spots remain; do not overmix.
• Pour the batter into the prepared baking dish, using a silicone spatula to scrape all of the batter from the bowl.
• Bake the cake for 55-60 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 20 minutes, then carefully invert the cake onto a wire rack. Peel off the parchment, then carefully flip right-side up. Let cool completely, about 2 hours.
• Make the icing: In a medium bowl, whisk together the powdered sugar, 2 tablespoons coconut milk, and the salt until smooth. The icing should be thick, but pourable. Add the remaining tablespoon of coconut milk if needed.
• Pour icing over the center of the cake, then use an offset spatula to push toward the edges. Let set for 1-2 minutes, then sprinkle the reserved citrus sugar over the top. Let the icing harden for at least 30 minutes, up to 2 hours before slicing.
• Slice into 9 squares. Store leftovers in a lidded container at room temperature, up to 2 days.
• Garnish with candied citrus peels if you like. Enjoy!

CITRUS PEEL TOFU RECIPE BY TASTY

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!