Food + Fitness with Medicine
Sticky Orange Tofu Bites
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
3/4 cup | 317 | 13g | 2g | 532mg | 21g | 2g | 8g |
Crispy tofu bites tossed in a sweet-savory orange glaze with fresh zest and juice. A vegan, protein-packed appetizer.
Ingredients
1 (16-ounce) package super-firm tofu, drained and patted dry
4 tablespoons reduced-sodium soy sauce, divided
4 tablespoons neutral oil (such as canola or avocado), divided
½ teaspoon granulated garlic
3 tablespoons plus 2 ½ teaspoons cornstarch, divided
1 teaspoon toasted sesame oil
1 teaspoon grated garlic
½ teaspoon grated fresh ginger
½ teaspoon crushed red pepper
1 teaspoon grated orange zest
½ cup orange juice (from 3 medium oranges)
2 tablespoons plus 1 teaspoon light brown sugar
2 tablespoons rice vinegar
1 tablespoon water
1 medium scallion, thinly sliced (2 tablespoons)
½ teaspoon toasted sesame seeds
Preparation
Slice tofu into 1-inch-thick slices. Press the slices dry with paper towels, then cut each slice into 1-inch cubes; transfer to a large bowl. Add 1 tablespoon soy sauce, 1 tablespoon neutral oil, and ½ teaspoon granulated garlic; toss to coat. Sprinkle with 3 tablespoons cornstarch; toss to coat.
Heat the remaining 3 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until golden and crisped on all sides, about 12 minutes. Transfer the tofu to a plate and wipe the skillet clean.
Add 1 teaspoon sesame oil to the skillet; heat over medium heat. Add 1 teaspoon garlic, 1 teaspoon ginger, and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add 1 teaspoon orange zest, ½ cup orange juice, 2 tablespoons plus 1 teaspoon brown sugar, 2 tablespoons vinegar, and the remaining 3 tablespoons soy sauce. Bring to a gentle simmer, stirring often.
Whisk 1 tablespoon water and the remaining 2 ½ teaspoons cornstarch together in a small bowl. Add the cornstarch mixture to the pan; cook, stirring often, until the sauce thickens, about 1 minute.
Add the reserved tofu to the pan and turn to coat in sauce. Transfer the tofu bites to a large plate; drizzle with the remaining sauce from the pan. Sprinkle with sliced scallions and ½ teaspoon sesame seeds.