Sticky Orange Tofu with Snap Peas
Crisp pan-fried tofu cubes coated in a glossy orange, ginger and soy glaze, tossed with snap peas. A vegetarian weeknight main that is delicious over steamed rice.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Pressing the tofu for 15 to 20 minutes under a heavy pan, then drying it well, is what gives it a crisp shell. Add it to the sauce only at the end so the coating stays crunchy.
Use tamari in place of soy sauce for a gluten-free version. Broccoli florets or sliced bell pepper work in place of the snap peas.
Method
-
Pat the tofu very dry and toss it gently with 2 tbsp of the cornstarch until lightly coated.
-
Whisk the orange juice, zest, soy sauce, rice vinegar, honey and sesame oil with the remaining 1 tbsp cornstarch in a small bowl.
-
Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Fry the tofu in a single layer for , turning every couple of minutes, until golden and crisp on most sides. Move it to a plate.
-
Add the remaining 1 tbsp oil and the snap peas to the skillet and cook until bright green and crisp-tender.
-
Stir in the garlic and ginger and cook for until fragrant.
-
Whisk the sauce again, pour it in and simmer until glossy and thick enough to coat a spoon.
-
Return the tofu to the pan and toss to coat. Sprinkle with sesame seeds and serve over rice.
Tap a number to check off a step. Tap a green time to start a timer.
