Orange Tofu & Basmati Rice
When I first went vegan I stayed away from tofu because I really had just never had a pleasant experience eating it when I had ordered it before going out to eat. But I didn’t like the idea of being vegan and not liking tofu because chances are that tofu may just be my only option when going out to eat for a while. At the time finding vegan friendly food options was not so easy to come by when going out to eat.
I also really don’t like being picky about food so a little rule I have to myself. Before I ever decide I don’t like something I have to at least try cooking it myself and maybe even a couple different ways before I give up and end up deciding I just really don’t like the thing.
This sauce comes together in 10 minutes which is another reason why I love this recipe. It's really as easy as sauteing onions, garlic and ginger till golden brown, some soy sauce and deglazing with some vegetable stock. Once that little base is nicely mixed together I add the orange juice, zest and cornstarch and allow the sauce to thicken on low heat. Plop in your tofu, turn off the heat and allow it to carry over and thicken.
Just like that you have a tofu dish that you know you can whip out in a pinch even if you don't have a lot to work with.
Orange Tofu & Basmati Rice
Serves 2 *Ingredients
1 white onion diced
3 cloves of garlic minced
2 tbsp ginger minced
3 tbsp soy sauce
1/2 cup warm vegetable stock
1 cup fresh orange juice
2 tbsp orange zest
1 tbsp cornstarch mixed with 1/2 cup cold water - a slurry
1/2 cup warm vegetable stock
Tofu
1 block of tofu cubed
2 tbsp oil - I used grapeseed
3 tbsp soy sauce
1/2 tbsp garlic powder
1 tbsp corn starch
Instructions
I start off with doing a quick bit of seasoning to my tofu by coating it in oil, soy sauce, garlic powder and corn starch for crispiness.
I air fried my tofu at 400 degrees for 25 minutes giving it a toss after about 15 minutes.
To make the sauce I saute ur soy sauce, then deglaze with a bit of warm vegetable stock. Allow this to simmer on medium low heat.
I then added in the orange juice and zest along with the slurry. Allow that to thicken and add in the remaining vegetable stock.
Usually by this moment the tofu is done and is ready to be tossed into the sauce.
Allow the sauce to thicken some more with the tofu and give it a toss in the sauce.
I served this with basmati rice and green onions on top.
