Name: Crispy Orange Tofu
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 block extra-firm tofu (pressed); 1 tbsp avocado oil; 1 tbsp tamari (low sodium); 3 tbsp cornstarch; 2 tsp toasted sesame oil; 0.5 inch ginger (peeled and grated); 3 null garlic cloves (finely minced or grated); 0.25 tsp red chili flakes (optional); 1 cup orange juice (freshly squeezed, strained); 0.33 cup brown sugar (loosely packed); 0.25 cup tamari (reduced-sodium); 3 tbsp white vinegar; 1 tsp orange zest; 1 tbsp cornstarch; 2 tbsp cold water; null null white rice (or noodles); null null vegetables (steamed or stir-fried); null null green onions (thinly sliced); null null sesame seeds (for garnish)

Instructions

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1

Preheat the oven to 425°F and line a baking sheet with a silicone mat or parchment paper. Tear the oz block extra firm tofu (1 14) into bite-sized chunks or cut into small cubes.
2

Add the extra firm tofu (14 oz) to a medium bowl with avocado oil (1 tbsp) and low sodium tamari (1 tbsp). Toss until coated, then sprinkle cornstarch (3 tbsp) on top and toss again. Transfer to the baking sheet, spreading pieces so they aren’t touching. Bake on the top rack for 30 minutes, flipping halfway through.
3

While the tofu bakes, warm toasted sesame oil (2 tsp) in a medium pan over medium heat. Add the garlic (3 cloves), ginger (0.5 inch), and optional red chili flakes (0.25 tsp). Sauté for 60 seconds.
4

Add orange juice (1 cup), brown sugar (0.33 cup), reduced-sodium tamari (0.25 cup), white vinegar (3 tbsp), and orange zest (1 tsp). Bring to a simmer for 3 to 5 minutes.
5

In a small bowl, mix cornstarch (1 tbsp) with cold water (2 tbsp) until dissolved. Add this slurry to the sauce and simmer for another 3 to 5 minutes, or until thickened enough to coat the back of a spoon.
6

Remove the tofu from the oven and add it to the pan, coating all sides in the glossy orange sauce. Serve warm over rice or noodles with steamed or stir-fried [vegetables]. Garnish with thinly sliced [green onions] and [sesame seeds] as desired. Leftovers keep for up to 5 days in the fridge. Note: For meal prep, store tofu and sauce separately and combine just before serving to maintain crispiness.