Crispy Orange Ginger Tofu With Broccoli Recipes

CRISPY ORANGE GINGER TOFU WITH BROCCOLI

CRISPY ORANGE GINGER TOFU WITH BROCCOLI image

Categories Tofu

Number Of Ingredients 13

Ingredients

1 lb. extra firm tofu
1 cup orange juice
¼-1/3 cup cornstarch, divided
¼ cup brown sugar
1 tbsp. soy sauce
1 tbsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. orange zest
vegetable oil
2 broccoli crowns, chopped
2 scallions
sesame seeds
red pepper flakes (optional)

Steps:

Press tofu for 15-20 minutes. Meanwhile, in small bowl or cup, dissolve 1½ tbsp. cornstarch in a few tablespoons of your orange juice. Set aside. Place remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Bring to a simmer and allow to cook for about 15 minutes. Stir in cornstarch mixture until completely blended. Remove from heat and set aside. Cut tofu into cubes and roll in remaining cornstarch to coat. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. Add tofu cubes and cook a few minutes on each side, until browned and crispy. Transfer to paper towel to drain. Steam or boil broccoli florets to desired tenderness. Return tofu to skillet, along with broccoli and sauce. Toss everything to coat. Serve over rice, topped with scallions, sesame seeds, and red pepper flakes

ORANGE YOU GLAD I MADE CRISPY TOFU?

Orange You Glad I Made Crispy Tofu? image

Vegan version of Chinese Orange Chicken by Chloe Coscarelli. Her title, not mine, but why should anyone rename it? Try to use an organic orange for the peel, no worries about pesticides on the surface. This is great with a side of steamed broccoli.

Provided by zeldaz51

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1/2-inch cubes
1 cup orange juice
peel from 1/4 orange, cut into 1/4-inch strips (no white pith)
2 tablespoons Agave
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon ground coriander
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

Steps:

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.

Nutrition Facts : Calories 253.8, Fat 4.5, SaturatedFat 0.9, Sodium 1137.2, Carbohydrate 42.7, Fiber 1.5, Sugar 5.9, Protein 11.4

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APPETIZERS

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