Pregnancy Friendly Vegan Orange Tofu
Total time40 min
Prep time20 min
Cook time20 min
4.6(12)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil, divided
For the sauce
- ¾ cup fresh orange juice (from about 2 large oranges)
- 1 tbsp orange zest (from about 1 orange)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp tomato paste
- 1 tsp sesame oil
- ½ tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 5 minutes until the surface is dry. Cut into 1-inch cubes.
- 2
In a shallow bowl, whisk together the 3 tbsp cornstarch, salt, and black pepper. Add the tofu cubes and toss until each piece is evenly coated.
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