Sticky orange glazed tofu

You can never have enough tasty tofu recipes, and so we present these incredibly delicious sweet and sticky glazed tofu bites. Perfect to enjoy with your favourite stir-fry!

Total

40 min

Prep

10 min

Cook

30 min

Contains

soy

Free from

peanut

tree nut

sesame

Ingredients

  • 11.4 oz (325 g) extra firm tofu
  • 1 Tbsp (15 mL) olive oil
  • 1 Tbsp (8 g) cornstarch
  • ½ tsp salt
  • 1 cup (240 mL) orange juice
  • 2 cloves garlic, crushed
  • 2 Tbsp (30 mL) sriracha hot sauce, or less if you prefer less spicy
  • 2 Tbsp (30 mL) sodium-reduced soy sauce
  • 1 Tbsp (6 g) freshly grated ginger
  • 1 Tbsp (15 mL) rice vinegar
  • 1 Tbsp (8 g) cornstarch

Optional garnish

  • sliced green onion

  • toasted sesame seeds

Directions

  1. Preheat the oven to 390°F (200°C).

  2. Gently squeeze the block of tofu to remove as much liquid as possible, then cut into ½ inch (1 cm) cubes.

  3. To a large bowl, add the tofu, oil, cornstarch, and salt. Gently toss to coat.

  4. Spread the tofu evenly over a parchment-lined baking tray and bake in the oven on the centre rack for 20 - 25 minutes, flipping the pieces halfway through baking.

  5. To a large pan, add the orange juice, garlic, sriracha, soy sauce, ginger, vinegar, and cornstarch. Do not turn on the heat yet. The cornstarch must be added and stirred into cold liquids. If added to warm or hot liquids, the cornstarch will clump. Once whisked, bring the sauce to a simmer for 3 - 5 minutes, stirring often until thickened.

  6. Add the baked tofu cubes to the pan and stir to coat. Cook until most of the liquid has been absorbed by the tofu.

  7. Serve with rice and veggies if desired, garnish, and enjoy!

Storage

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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By Pick Up Limes

Oh hey there!

We are Pick Up Limes and we have made it our mission to make a nourishing plant-based lifestyle accessible to everyone ?

Since you're here, you're probably curious to know more about us. So cozy up, grab a drink, and let's get chatting.

I'm Sadia, and I started Pick Up Limes sometime around 2014 when I was making the transition to a vegan lifestyle. I had just graduated from university, and was working as a dietitian at a local hospital in Vancouver, Canada. I started to post recipes as a hobby, and wasn't sharing what I made with anyone aside from my own family.1`

Less than a couple of years later, I embarked on a 6-month backpacking trip, where I met Robin on a beautiful beach in Thailand. We travelled together for many weeks, from Thailand to Cambodia, to the Netherlands, Belgium, France, and Italy. Our bond grew so much, that just a few months later I moved from Canada to live with Robin in the Netherlands. Crazy, eh?

Now living in a new country, and little to do in the way of work, I decided to take my hobby of creating and sharing recipes a little bit more seriously. While Robin would spend his weekdays going to his university to work on his Ph.D., I would accompany him, working away in the library all day building a new PUL website and brainstorming ideas for what would become the Pick Up Limes YouTube channel.

(Source: pickuplimes.com; May 13, 2022; https://tinyurl.com/yc2rcsbu)
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