Low Sodium Orange Tofu Recipe Vegetarian Vegan

Crispy Orange Tofu Recipe The Conscious Plant Kitchen

WEBApr 7, 2024 · Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside. In a large mixing bowl, combine all the …

Rating: 5/5(146)
1. Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
2. Cut the tofu block into cubes of (about 4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
3. Heat a large skillet or medium saucepan over medium-high heat.
4. Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.

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Baked Orange Tofu Recipe Vegetarian and Gluten …

WEBAug 31, 2017 · Instructions. Drain the tofu and press it by either using a tofu press, or wrapping it in a clean towel and placing a heavy object on …

Rating: 5/5(4)
1. Drain the tofu and press it by either using a tofu press, or wrapping it in a clean towel and placing a heavy object on top of it. Let the tofu drain for 15 minutes.
2. Preheat the oven to 400 degrees Fahrenheit (204 Celsius). Line a baking sheet with parchment paper or a Silpat. Cut the pressed tofu into cubes, toss them with 1 tablespoon of the soy sauce, and arrange them evenly on the baking sheet. Bake for 30 minutes, flipping each piece halfway through.
3. Meanwhile, make your orange glaze by combining the remaining 1 and 1/2 tbsp soy sauce in a saucepan with the rice vinegar, red pepper flakes, grated garlic and ginger, orange juice, and agave nectar. Heat over medium-low until the mixture reaches a gentle simmer.
4. Whisk together the cornstarch and cold water until smooth, then add the cornstarch mixture to the saucepan. Continue to stir over medium-low heat until the glaze thickens, 3 to 5 minutes. Turn off the heat until the tofu is done cooking.

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