Crispy Orange Tofu

frommybowl.com

Lesley V.

subheading: SCALE 1x 2x 3x:

subheading: For the Tofu:

1 14 ounce block extra firm tofu, pressed*

1 tablespoon avocado oil

1 tablespoon low sodium tamari or soy sauce

3 tablespoons (29 g) cornstarch

subheading: For the Orange Sauce: *reduce by half if you don’t want extra for drizzling:

2 teaspoons toasted sesame oil

½” knob of ginger, peeled and grated

3 cloves garlic, finely minced or grated

¼ teaspoon red chili flakes ( optional )

1 cup (236 ml) freshly squeezed orange juice, strained*

⅓ cup (55 g) loosely packed brown sugar

¼ cup (60 ml) reduced-sodium tamari

3 tablespoons vinegar

1 teaspoon orange zest (about 1 small orange)

1 tablespoon cornstarch*

2 tablespoons cold water

subheading: For Serving: ( optional):

Cooked rice or noodles

Steamed or stir-fried vegetables

Green onions, thinly sliced

Sesame seeds, for garnish

Directions at frommybowl.com

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