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Sweet and sour orange tofu, served with rice, sautéd broccoli, and avocado . Fo…

1 min read

Sweet and sour orange tofu, served with rice, sautéd broccoli, and avocado
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10 oz extra firm tofu
Juice of 1 lemon
1 tsp paprika
1/2 tsp salt
1/3 cup cornstarch
1 tbsp sesame oil
1 large red onion, diced
2 cloves garlic, minced
1 medium orange bell pepper, chopped
1 medium red bell pepper, chopped
1 large carrot, peeled and chopped
3 tbsp sesame seeds

For the sauce
3/4 cup orange juice
2 tbsp rice vinegar
2 tbsp tomato paste
1/2 tbsp sriracha
2 tbsp tamari
2 tbsp cornstarch
1/4 cup water
In a mixing bowl, mix together the tofu, lemon juice, paprika and salt. Set aside for at least 20 minutes to marinade. Preheat the oven to 180 degrees C. Next, add cornstarch to a ziplock bag, ed by the tofu. Shake to coat the tofu cubes, and transfer them to the baking tray and bake for 25 minutes. Prepare the sauce by whisking together the orange juice, rice vinegar, tomato paste, sriracha, and tamari. In a separate bowl, whisk together water and the rest of the cornstarch. Heat sesame oil in a wok or pan over a medium heat. Add the onion and garlic, cooking for 2-3 minutes. Now add the carrot and bell peppers, cooking for 5 minutes more. When the tofu is ready, add it to the wok/pan together with the sauce and cornstarch slurry. Stir until the sauce thickens and add the sesame seeds at the last minute
CREDITS TO earthofmariaa