Stir-Fried Tofu with Orange Sauce

Stir-Fried Tofu with Orange Sauce

Don’t panic at the word Tofu.  I am not going to force you to eat it.  But hear me out first.

Luckily for me both Sunshine and Bear love Tofu….Mr. Man?  mmmm not so much.  I mean he doesn’t complain much about food but I know that given a choice over chicken/steak stir-fry or Tofu, he would pick the animals first!  Which is why I usually make Tofu when he’s at the Fire Station.

I have a couple “secrets” that make a world of difference in my opinion when it comes to Tofu.  Most people complain that it’s mushy and/or flavorless.  So I take a couple extra LITTLE steps to insure we have flavorful crispy tofu when I make is stir-fry.  I promise it’s not brain surgery and it will make even the most skeptical person like (and possibly love) tofu!

Recipe adapted from Stir-Fried Section in: The America’s Test Kitchen Healthy Family Cookbook

Let’s get to it.

Ingredients:

For the tofu:

1 14-ounce extra-firm tofu, cut into 1-inch cubes

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1 tablespoon all-purpose flour

3 teaspoons low-sodium soy sauce

2 teaspoons dry sherry (or Chinese rice cooking wine)

For the Orange Sauce:

1/2 cup orange juice

1/4 cup dry sherry (or Chinese rice cooking wine)

2  tablespoons low-sodium soy sauce

1 tablespoon Asian chili-garlic sauce

2  teaspoons sugar

2 teaspoons cornstarch

1 teaspoon toasted sesame oil

1 teaspoon grated orange zest

For the stir-fried:

1 red bell pepper thinly sliced

1 8-ounce container mushroom thinly sliced (white button or small/mini portabella)

1 onion thinly sliced

1 carrot peeled and thinly sliced

3 garlic cloves crushed and finely chopped

1 tablespoons sesame seeds toasted

How to:

For the tofu: the first step is to drain your container, dice your tofu into 1-inch pieces.  Spread your tofu out over a baking sheets lined with several pieces of paper towels.  Cover your tofu with several more pieces of paper towels.  Put another baking sheet over those and top with a large/heavy objects (I use a cast iron pan) to squeeze the water out of your tofu.  Do not panic it won’t be dry.  Leave this be for about 10-15 minutes.

cubes on paper towels….no, really!

the squeezer

While your tofu is being squeezed, make your tofu marinade.  In a large bowl combine your 1 tablespoon sesame oil, 1 tablespoon cornstarch, flour, 3 tablespoons soy sauce and 2 teaspoons dry sherry.  After 10-15 minutes add your drained tofu and gently toss to cover everything.  Set aside.

not the most appetizing picture but you get the idea

In a medium bowl make your orange sauce.  Combine your orange juice, 1/4 cup dry sherry, 2 tablespoons soy sauce, Asian chili-garlic sauce, sugar, 2 teaspoons cornstarch, 1 teaspoon sesame oil and grated orange zest.  Mix everything well and set aside.

Note: I put all my sliced and diced vegetables in a large bowl together so they are ready to hit the pan.  (except the garlic)

In a large non-stick pan, heat 2 tablespoons canola oil.  Working in batches brown your tofu on all sides.  Remove browned tofu to a plate lined with paper towels and set aside.  Do not wash your pan.  Add all your vegetables at once.  Cook on medium-high until soft and fragrant.  Add your garlic and cook 1-2 minutes more.  Add your tofu, gently toss to combine.  Add your orange sauce, bring to a simmer and cook for 3-4 minutes until thickened.  Add your toasted sesame seeds and gently stir.  Serve over white rice or rice noodles.

golden little pieces of tofu

Smelling and looking delicious!

Delicious.  I love the hint of spices from the Asian chili-garlic sauce.  I love how the tofu takes on so much flavor in such a short period of time.  Healthy, easy and full of delicious vegetables!

Time to try something new? Healthy, meat-free and loaded with veggies: scrumptious!

Note: you could substitute your tofu with chicken, but your chicken will need to marinate at least 1 hour prior to cooking.  You would need about 2 whole chicken breasts.

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Peace and Give Tofu a Chance,

Isabelle

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