This came together quickly on a late Friday night. We are not vegetarians but this did not make me miss the meat at all and was totally satisfying. I will add to my regular rotation of fast meals. Adapted from the blog The View From the Great Island.
For the baked tofu
(2 packages) extra firm tofu (I used Trader Joe’s Pressed)
6 Tbsp cornstarch
1 pinch salt
2-3 Tbsp vegetable oil
2 Tbs oil for frying
1 onion sliced thin
1 Zucchini, cut in half and then sliced
1 small package white or Baby Bella mushrooms, chopped
For the sauce
4 Tbsp soy sauce
2 Tbsp rice wine vinegar or Mirin
1 tsp sesame oil
3 Tbsp brown sugar
1 cup orange juice (about 3-4 medium oranges)
2 cloves garlic, finely minced
1 inch piece of fresh ginger, grated or finely minced
1 Tbsp cornstarch, dissolved in 2 Tbsp water
Preheat oven to 425F and line a large baking sheet with parchment paper. Set aside.
Drain the tofu and pat it try with a clean kitchen towel or paper towels, gently squeezing some of the excess moisture out.
Slice the tofu into bite sized cubes, and gently toss together with the cornstarch, salt, and oil.
Spread the tofu cubes out into a single layer on your prepared baking sheet, and bake for about 45 minutes, tossing once or twice during cooking.
While the tofu is baking, whisk together all of the sauce ingredients, except the cornstarch mixture. Set aside.
About 10 minutes before the tofu is ready: In a large pan or wok heat 2 Tbsp of oil and add the onion, stir until tender and starting to caramelize. Add the zucchini and mushrooms. Cook until tender.
Remove the tofu from the oven when it is done cooking, it should be lightly golden brown and crispy on the outside, and set aside.
Add the sauce ingredients, along with the cornstarch mixture, in a small pan, mixing to combine. Heat over medium heat until the sauce is just starting to simmer and thickens.
Add the tofu to the onion mixture. Add sauce and gently toss until coated.
Serve along with white rice, and top with sesame seeds, if desired.