Spicy Ginger-Orange Tofu

Food52Reviews(5)
Jon: "Loved this. Great combination of flavours. Made i…" Read More
16Ingredients
340Calories
25Minutes

Ingredients

  • 1 pound extra firm tofu (rinsed, well-drained, cut into 1" cubes)
  • 2 tablespoons corn starch
  • 2 inches orange (peel of an)
  • sea salt
  • cracked pepper
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons orange juice (freshly squeezed, keep 2 1" pieces of orange peel too)
  • 1/2 cup scallions (chopped)
  • 1/4 cup fresh ginger (sliced & minced)
  • 1/4 cup garlic (minced)
  • 1 chili (your hotness-choice, diced)
  • 2 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 2 tablespoons tamari
  • 2 teaspoons sesame seeds
Read Directions

NutritionView more

340Calories
Sodium32%DV770mg
Fat31%DV20g
Protein41%DV21g
Carbs8%DV24g
Fiber12%DV3g

PER SERVING *

Calories340Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat2g10%
Trans Fat
Cholesterol<5mg1%
Sodium770mg32%
Potassium450mg13%
Protein21g41%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber3g12%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(5)

Yummly User
Jon 12 Mar
Loved this. Great combination of flavours. Made it quite spicy and used rice flour rather than corn starch.
This recipe is sooo good, it’s super easy and flavourful. I will definitely make this tofu again. I had it with gochujjang stir-fried veggies for a spicy kick 🙂
Brent H. 29 Jan
Great recipe, very flavorful. I made a side of broccoli but will probably include carrots as well. My son suggested making with cashews which we might give a try. Definitely making this again.
Tricia R 20 Nov 2017
I added some onion, broccoli, and carrots. Sauce has a lot of flavor. My meat-eating husband rates this dinner a 12 on a scale of 1-10!
Lisa R. 16 Apr 2016
The sauce is really delicious! First, I will cook the minced ginger and garlic in the oil. When the oil has fully incorporated the seasoning, I would recommend allowing the oil to cool enough to strain the minced garlic and ginger. Otherwise, the sauce is full of little bits. That said, this dish is truly tasty!