Sticky Orange Tofu

Ingredients

• 14 ounces firm tofu
• 1/4 tsp salt
• 1 tbsp oil
• 1/4 cup cornstarch
• 1 tbsp oil
• 2 cloves of garlic (minced)
• 1 tsp minced fresh ginger
• 3/4 cup fresh orange juice
• 3 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp lime juice ((or vinegar))
• 1 tbsp Cointreau ((optional))
• 1 tbsp chopped orange zest
• 1 tsp chopped lime zest
• 1/8 tsp salt
• 1/8 tsp red pepper flakes
• 1 tbsp cornstarch (diluted in 1 tbsp water)

Instructions

1. 1

   Preheat the oven to 355 °F (180°C) and line a baking sheet with parchment paper. Lightly oil the parchment paper.

2. 2

   Prepare the tofu. Rinse the tofu under cold water and pat it dry. Slightly press it using kitchen paper towels to remove some of the moisture. Next, crumble it into 1 ¼-inch (3 cm) pieces and transfer to a mixing bowl. Add the salt and oil and toss to coat.

3. 3

   Toss with cornstarch. Then add the cornstarch and toss again until each piece is coated. Transfer to the baking sheet and spread into an even layer, leaving at least 1/2 inch (1.2 cm) between each piece.

4. 4

   Bake. Bake the tofu for 30 minutes, flipping it halfway through. Remove from the oven and set aside.

5. 5

   Sauté the aromatics. Heat the oil in a non-stick pan. Once hot, add the garlic and ginger and sauté for 2 minutes.

6. 6

   Add the remaining ingredients. Pour in the orange juice, maple syrup, soy sauce, lime juice, Cointreau (if using), orange and lime zest, salt, and red pepper flakes. Bring to a simmer and simmer for 2-3 minutes. Then, add the cornstarch slurry and stir to combine. Cook for another minute or until the sauce has slightly thickened.

7. 7

   Add the tofu. Finally, add the golden-brown tofu pieces to the sauce and simmer for another 3-5 minutes, stirring regularly until the sauce has thickened.

8. 8

   Serve immediately over white rice, and garnish with sesame seeds and chopped green onions!

9. 9

   You can store the tofu in the refrigerator for up to 3 days.