Crispy Orange Sesame Tofu

Crispy, coated tofu in a sweet and spicy orange sesame sauce.

Tip: The keys to perfecting the crispy tofu are to drain the tofu adequately, use a non-stick pan, and to fry the tofu immediately after coating with corn starch.   The longer you leave the tofu in the corn starch, the gummier it will get.  With some practice, you will end up with restaurant-quality, crispy tofu!

Prep Time: 30 minutes

Cook Time: 15 Minutes

Serves 4

Tofu Ingredients:

• 1 and 1/2 packages (14 oz.) of extra firm tofu, drained
• 1/4 cup of corn starch
• Oil for frying
• 1 tablespoon of black sesame seeds
• 2-3 scallions, chopped

Sauce Ingredients:

• 6 tablespoons tamari soy sauce
• 4 tablespoons apple cider vinegar
• juice from 1/2 an orange
• 1/2 teaspoon of grated orange rind
• 1/3 cup agave nectar
• 4 cloves of garlic, minced or grated
• 1 tablespoon ginger, grated
• 1/8 - 1/4 teaspoon red pepper flakes
• 1 tablespoon sesame oil
• Optional thickener: 1 teaspoon of corn starch, 1-2 teaspoons cold water

Procedure:

Prep: Press the tofu for 30 minutes.  Another option is to squeeze and drain the tofu. For the second option, cut the full block into two parts, so you have three total.  Gently squeeze each piece of  tofu  horizontally and vertically.  Then, let the tofu blocks drain in a colander for 30 minutes. I found that Soy-Boy and Trader Joe's brands are very firm and drain adequately this way. While the tofu is draining, prep the other ingredients and start cooking the sauce.

1) Combine all the ingredients for the sauce in a saucepan and simmer on low/medium heat.  The sauce should be finished cooking the time the tofu is finished draining. (20 minutes.) Turn off heat.

2) Cut the tofu into 1 inch cubes or rectangles.

3) For the coating on the tofu to get crispy, you do not want to overcrowd the pan. Split the tofu into three amounts and fry each separately.  Start with 1/3 of the tofu cubes. Sprinkle some cornstarch over them, and use a spatula to coat the tofu evenly.  You want a thin coat of cornstarch over the tofu.

4) Add oil to non-stick frying pan, so there is a thin coat of oil coating the entire pan.  Add the tofu to the pan immediately after the oil is hot.  Fry until bottoms of tofu are crispy and golden.   Use tongs to flip each piece. Remove tofu when the other side is golden and crispy.

5) Drain the tofu in a colander. 

6) Repeat the steps 3-5 for the next two batches of tofu.  Do not coat the tofu in corn starch until you are ready to add to the pan.  You do not want the tofu to sit in the cornstarch too long.

7) After all all the tofu is cooked and drained, put the tofu in a bowl.  Add the scallions and sesame seeds. Use a spatula to mix.

7) If you wish to thicken the sauce, first bring the sauce to a boil.  In a separate small bowl, mix a teaspoon of cornstarch and a teaspoon of cold water until smooth.  Add the cornstarch mixture to the sauce and stir.  Remove from heat.

8) Pour the sauce into the bowl of tofu.  Use a spatula to coat evenly. Serve immediately.

Easy Pea-sy Tofu Scramble!

I clearly remember the first tofu scramble I ever made...it was the worst!  Years of trial and error have taught me that a tofu scramble CAN have great taste and texture.  I think the secret is to make sure you have firm, drained tofu and a good non-stick pan! I've found that Soy-Boy and Trader Joe's brand tofu works the best for me.  I don't even have to press the tofu!

Tofu Scramble with Herb Potatoes and Grits

Serves 2

Ingredients:

• 1/2 package extra-firm tofu, drained
• 1 teaspoon of vegetable oil
• 1/4 small onion, chopped
• 1/4 small bell pepper, chopped
• 1 clove of garlic, minced
• 1/4 teaspoon turmeric
• 1/4 teaspoon curry powder
• 1/2 teaspoon coarse salt (adjust amount if using table salt)
• 1/8 teaspoon red chili pepper flakes
• 2 leaves of kale, chopped
• 1/3 - 1/2 cup frozen peas
• 1 teaspoon apple cider vinegar
• 1 teaspoon nutritional yeast (optional)
• 1 - 2 tablespoons of water

Directions:

1) Saute the onions and bell peppers in oil until translucent and a little browned.

2) Add the spices and water.  (I add water to make a gravy of spices.  It coats the tofu much more evenly than if I sprinkle the spices directly on the tofu.)

3) Break up the tofu into medium-sized pieces. Larger pieces are more flavorful than smaller ones.

4) Add tofu to the pan and stir until the tofu is coated with spices.

5) Saute tofu mixture until water has evaporated and tofu starts to brown. I only stir the tofu occasionally. Add the garlic while the tofu is cooking.

6) Add the peas, kale, salt, and apple cider vinegar.  After you add them, cover the pan.  Let the peas and kale steam for a few minutes.  Don't overcook, or the peas will dry out.

7) After the kale and peas have steamed, add the nutritional yeast and stir well.

8) Remove from heat and enjoy!