Crispy Orange Tofu {πŸ₯›πŸŒΎπŸŒ±πŸŒΏ}

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Crispy Orange Tofu {πŸ₯›πŸŒΎπŸŒ±πŸŒΏ}
Reposting this recipe to confirm how well the #vegan / #vegetarian option worked out with tofu πŸ₯° Please ser earlier post for πŸ“ chicken-specific option!
Original chicken recipe credit to @damn_delicious – pan fry addition idea from @omnivorescookbook .
700g extra firm tofu, pressed and diced in chunks
1 c / 125g cornstarch
2 eggs, beaten (🌱optional; 🌿omit).
🍊 marinade
1 c (250mL) vegetable broth
1/2 c (125 mL) orange juice
1/2 c (100g) sugar
1/3 c (80mL) rice vinegar
1/4 c (40mL) soy sauce
2 cloves garlic, minced
1 orange, zested (use it for juice as well!)
1 tsp (5g) sriracha or to taste
2cm fresh ginger, minced
2 tbsp (15g) cornstarch
Garnish: green onions, sesame seeds
🍊 Combine all marinade ingredients in a large bowl except cornstarch. .
🍊 Separate 1/3 cup of marinade for later. .
🍊 Add tofu to the remaining marinade in the bowl and let sit for at least 30 minutes.
🍊 with separated β€œuntofu’d” marinade, heat in a saucepan. Mix cornstarch with a bit of water to dissolve (separately), then pour into the pan while mixing. It should thicken after a few minutes.
🍊 prep your workspace – place the cornstarch in a large plate and the eggs (if using) in a bowl. Dip tofu into the egg mix, and then roll firmly into the cornstarch.
🍊 if frying, pour a neutral vegetable oil in a deep saucepan (be very careful). Add tofu carefully and fry until golden.
🍊 if pan frying, add vegetable oil to a frying pan and fry each side delicately (wait for it to brown before turning). It won’t be as crispy but it’ll have some good crisp and nice texture… plus less messy!
🍊 for both methods, remove tofu from pan onto a separate plate with a paper towel once done. .
🍊 toss tofu in thickened marinade. Garnish as desired!
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