Crunchy Orange Tofu

Crunchy Orange Tofu

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

Instructions

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.

Lentil and Tofu Red Curry

Lentil and Tofu Red Curry

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This is a wonderful vegetarian weeknight dish. It warms up well for leftovers. I used Trader Joe’s Pressed tofu which saves time on the draining and pressing. I am not a big fan of lentils but my husband loves them so I try new things out and I have to say this was very good. I think this would also be good with carrots added or other vegetables.

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INGREDIENTS

1 package extra firm Tofu drained, pressed and cut into large cubes
2+ Tbsp Olive Oil, for frying onion and tofu
Salt & Pepper to taste
1 Tbsp Red Curry paste (or to taste)
2 1/2 cups chicken or vegetable stock
1 large sweet onion, thinly sliced
2 Tbsp Fish Sauce (optional)
1 cup french green lentils, rinsed
1 cup canned coconut milk
1 red pepper, stemmed, seeded and cut into strips

DIRECTIONS

Heat olive oil in a  large saucepan and saute onion until translucent. Add red pepper and cook until tender, about 2 minutes. Add curry paste and cook 1 minute. Stir in stock, fish sauce and lentils and bring to a boil. Cover, reduce heat and simmer gently, stirring occasionally until lentils are tender and two-thirds of the liquid is absorbed, about 30-35 minutes.

Stir in coconut milk until well combined, simmer. While this simmers heat oil in a large frying pan and add the tofu. Season with salt and pepper and keep stirring, gently, until tofu is nice and brown on all sides. Add tofu to curry mixture and serve.

 

Red Curry Tofu and Vegetables

Red Curry Tofu and Vegetables

I love red curry. I like it best with chicken and shrimp but my husband does enjoy a vegetarian meal occasional so i made this with tofu. This was fast and easy on a week night. I am not a purist on south asian food – sometimes I just go with what works. Yummy

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Ingredients

1 block Extra Firm Tofu, drained* and cut into large chunks
3 Tbsp Olive or peanut oil, divided
1 onion sliced thin
2 Zucchini, Julienne slices
1 can light coconut milk
1 Tbsp Fish Sauce
2 Tbsp Red Curry paste
2 Tbsp low sodium Soy Sauce

Directions

In a medium sized bowl combine Coconut milk, fish sauce and Red Curry Paste. Mix well.

In a wok or skillet heat 2 Tbsp olive oil (or peanut oil) and over high heat add the onion, stirring often about 10 minutes, add red pepper and stir quickly for a few minutes, add the zucchini and stir fry for another minute. Remove from heat to a bowl.

Heat the remaining oil and add tofu. Over high heat stir fry for a few minutes so tofu gets golden on each side. Add the soy sauce and continue to stir until golden brown. Add the Vegetable mixture back in and add curry, coconut mixture.

Serve over rice.

  • I drain my tofu, wrap in a paper towel and place a plastic covered brick on top for a few hours to make sure all the moisture is out.