Orange you Glad it’s Tofu

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 25minutes Servings: 4-6 people

OVEN-BAKED TOFU

• 450 grams tofu firm or extra firm

• 1 tbsp olive oil

• 1 tbsp light soy sauce

• 1 tbsp cornstarch

OR PAN-FRIED TOFU

• 450 grams tofu firm or extra firm

• 2 tbsp olive oil

• 1 tbsp light soy sauce

• 1 tbsp salt (optional)

ORANGE SAUCE

• 3⁄4 cup (180 grams) orange juice

• 1 teaspoon orange zest

• 1 teaspoon ginger grated

• 2 tablespoons (25 grams)

  sugar/maple syrup

• 2 tablespoons soy sauce

• 1 tablespoon (15 grams) vinegar

  (rice vinegar or apple cider vinegar)

• 1 tablespoon cornstarch

• 1⁄4 cup (60 grams) water

• 1⁄2 tsp chilli flake (optional)

OTHER INGREDIENTS

• 1 medium red capsicum sliced

• 4 cups (550 grams) cooked rice

• 1 tbsp sesame seeds

• 1 tbsp chopped coriander leaf

OVEN BAKED-METHOD (chewier)

• Preheat the oven to 200°C.

• Pat tofu dry with kitchen paper then cut it into bite-size dice.

• Transfer it into a bowl, and toss with olive oil, soy sauce, and cornstarch.

• Arrange the tofu on the baking sheet lined with parchment paper.

• Bake for 15 minutes at 200°C, then turn around and bake for another 5 to 10 minutes or until chewy and crisp.

OR PAN-FRIED METHOD (quicker)

• Pat tofu dry with kitchen paper then cut it into bite-size dice.

• Heat the oil in a non-stick skillet. Add tofu cubes and season with salt.

• Transfer it into a bowl, and toss with olive oil, soy sauce.

• Pan-fry on medium heat for 12 minutes, turning the tofu around every 3 minutes. The cubes should be crisp and golden on most (not all) sides.

• Transfer tofu cubes to a plate lined with kitchen paper and make the sauce.

ORANGE SAUCE

1. In a large skillet, combine orange juice, orange zest, grated ginger, sugar, soy sauce, and vinegar. If you’d like a bit of heat, sprinkle in some chilli flakes to taste.

2. Let the sauce simmer on medium to low heat for 3 minutes, stirring occasionally. Meanwhile, whisk 1 tablespoon cornstarch and 1⁄4 cup water in a separate bowl. Whisk until the cornstarch is fully dissolved in the water, then add the cornstarch slurry to the pan with the orange sauce.

3. Stir constantly until sauce thickens. It should take 1 minute.

4. Add the fried tofu and sliced capsicum and cook for another minute or two until the tofu is completely coated by the sauce.

5. Serve in a rice bowl and top with a sprinkle of sesame seeds and chopped coriander.