Until we tried this recipe a few years ago, I had been using the dry fry method of preparing tofu. This method of coating the tofu in corn starch and frying changed our world. While it is fantastic in this Asian inspired dish with orange sauce, it is an excellent method in all stir-fries. Sometimes we’ll even prepare the crispy tofu and put vegan gravy on it. It’s just that good. Anyway, this is a dish we make fairly often and we hope it becomes one of your favourites too.
Crispy Tofu Stir-fry in an Orange Sauce
Course: DinnerCuisine: VeganDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
1 block of extra firm tofu
1/4 cup of corn starch
1 red bell pepper, diced
3 large carrots
1 large red onion
3/4 cup orange juice
3 Tbsp of soy sauce
1/3 cup of warm water
2 tsp of sriracha
1 cup of brown rice
1/4 cup of sliced or slivered almonds
Olive oil for frying the tofu
Directions
- In a medium sized pot add the rice and two cups of water and bring to a boil. Reduce the heat and simmer until the rice is tender and the water is absorbed.
- Cut the tofu into 1.5 cm cubes and place in a large mixing bowl.
- Heat oil in a large frying pan.
- Sprinkle the corn starch on the tofu and toss until all the tofu is coated.
- Add the tofu to the hot oil and fry until it is crispy on all sides.
- In the tofu bowl, mix together the soy sauce, sriracha, orange juice and water. The corn starch left in the bowl will help thicken the sauce.
- When the tofu is cooked remove it from the pan and place it on a plate and set aside.
- Reduce the heat to medium and sautée the onion until translucent.
- Add the carrots to the pan and continue to cook until they are soft.
- Add the peppers and almonds to the pan and continue to cook for 5 minutes
- Pour the sauce over the vegetables and continue to cook for a few minutes until the sauce begins to thicken.
- Just prior to serving, add the tofu to the pan and heat through.
- Serve on a bed of brown rice.