Pan-fried Orange Tofu

• Vegan
• Gluten free

• Produce

  • 1/2 Chilli, red
  • 1 tsp Garlic
  • 1 Orange, zest and juice of large
  • 1 Red onion, small
  • 1 Spring onion

• Refrigerated

  • 250 g Tofu, organic firm

• Condiments

  • 1 tbsp Sriracha
  • 4 tsp Tamari

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 tsp Sesame seeds
  • 4 tsp Sugar
  • 1/2 tsp White pepper

• Oils & Vinegars

  • 1 1/2 tsp Apple cider vinegar
  • 2 2/3 tbsp Peanut oil

• Beer, Wine & Liquor

  • 1 tbsp White wine

Found on crazyvegankitchen.com

Description

Ingredients

• 250 grams Organic Firm Tofu, cubed
• 1 2/3 tablespoons Peanut Oil
• 1 small Red Onion, sliced
• 1 teaspoon minced Garlic
• 1 tablespoon Peanut Oil
• 1/2 a red Chilli, sliced
• For Orange Sauce:
• Zest and Juice of 1 large Orange
• 1 Tablespoon Sriracha
• 4 teaspoons Sugar
• 1 teaspoon Cornstarch
• 1 1/2 teaspoons Apple Cider Vinegar
• 1 Tablespoon White Wine
• 1/2 teaspoon White Pepper
• 4 teaspoons Tamari
• 1 teaspoon Sesame Seeds
• For Garnish:
• Spring Onion, sliced

Directions

• Prepare Tofu: Heat 1 Tablespoon of oil in a pan and lightly sear your tofu on all sides to create a crispy crust. You may need to do this in batches if your pan is not big enough, otherwise your tofu may end up stewing instead of searing.
• Once all your tofu has been seared, set aside on a wire rack.
• Prepare Orange Sauce: In a bowl, combine all ingredients for orange sauce and whisk to combine. Set aside.
• In a large pan, heat 1 tablespoon of oil and sautee garlic, onion and chilli for a minute or two. Pour in prepared sauce mixture and stir well. Once sauce simmers and thickens, add tofu in and coat pieces in the orange sauce.
• Immediately transfer to serving dish and garnish with cilantro and spring onion. Serve with a steaming bowl of jasmine rice.