Ingredients: |
Ingredients: Crispy Tofu:
1 (14 oz) container extra firm tofu, patted dry and pressed for at least 15 minutes
1 tablespoon toasted sesame oil, or your favorite oil
1 teaspoon tamari, or soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pure maple syrup
1/4 teaspoon rice wine vinegar
2 teaspoons corn starch
Orange Sauce:
1/2 cup orange juice, I like to use fresh squeezed
1/4 cup water
2 tablespoons low sodium tamari
2 tablespoons toasted sesame oil
2 tablespoons pure maple syrup
1 clove garlic, grated
1/2 teaspoon grated fresh ginger
2 teaspoons arrowroot powder or cornstarch
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Directions: |
Directions:Pre-heat oven to 400 degrees F. In a medium sized bowl, whisk together the sesame oil, tamari, garlic powder, maple syrup and vinegar.
Cut the pressed tofu into bite sized pieces and place in the oil mixture. Use a spoon or spatula to stir the tofu and make sure it’s completely coated. Next, sprinkle over 1 teaspoon of the arrowroot powder and mix well until all the tofu is coated. Then, sprinkle on the remaining teaspoon of arrowroot powder and give a gentle mix just until you can’t see the dry white powder anymore.
Line a large baking sheet with a non-stick mat or parchment paper. Pour the tofu and and arrange it so that none of the pieces are touching each other. Bake tofu for about 25-30 minutes, until golden and crispy, stirring 2-3 times during the baking. Let tofu sit for a few minutes to crisp up even more.
Add all orange sauce ingredients to a jar or bowl and whisk until combined. Heat a large skillet over medium heat and pour in orange sauce. Cook until thickened, about 5 minutes. Add crispy tofu and mix together. Enjoy over rice, if desired. |
This recipe for VEGAN ORANGE TOFU is from