Ginger Orange Tofu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.4
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 876.1 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.2 g
- Protein: 14.2 g
View full nutritional breakdown of Ginger Orange Tofu calories by ingredient
Introduction
Easy to make, and delicious. Serve with veggies and rice. Easy to make, and delicious. Serve with veggies and rice.Number of Servings: 4
Ingredients
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1 block firm tofu, pressed
For marinade:
1/2 cup orange juice
1/4 cup soy sauce
3 cloves minced garlic
1 Tbsp grated fresh ginger (about a 1/2 in cube)
1/4 tsp red pepper or red pepper flakes, to taste
1 Tbsp brown sugar or honey
2 tsp sesame oil
For cooking:
2 Tbsp canola oil
4-6 cups fresh or frozen veggies (carrots, broccoli, onion, peppers, spinach, summer squash, bok choy, etc.)
Directions
Note: Prep time is 20 min. active, at least 3 hours inactive.
To press tofu, place block of tofu on cookie sheet, cover with foil, and weigh it down with a heavy pan (I use a large cast iron skillet). Let press for about 1/2 hour, and add a few more pounds of weight - cans of beans or veggies work great. Let press for at least another 1/2 hour. This will drastically improve the texture of your tofu.
Cut tofu into small (1/4 in) cubes and place in sealable container.
Mix remaining ingredients except canola oil well, and pour over tofu. Stir or shake to coat. Marinate tofu at least 2 hours, or overnight, mixing at least once.
Heat a wok or large frying pan with 2 Tbsp canola oil. Add tofu (reserving liquid) and cook over high heat until lightly browned, stirring occasionally, about 5 minutes. Add veggies as desired and remaining liquid. Cook, stirring often, until veggies are just cooked through.
Serve with rice or noodles. Makes 3-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATHARINEROSE.
To press tofu, place block of tofu on cookie sheet, cover with foil, and weigh it down with a heavy pan (I use a large cast iron skillet). Let press for about 1/2 hour, and add a few more pounds of weight - cans of beans or veggies work great. Let press for at least another 1/2 hour. This will drastically improve the texture of your tofu.
Cut tofu into small (1/4 in) cubes and place in sealable container.
Mix remaining ingredients except canola oil well, and pour over tofu. Stir or shake to coat. Marinate tofu at least 2 hours, or overnight, mixing at least once.
Heat a wok or large frying pan with 2 Tbsp canola oil. Add tofu (reserving liquid) and cook over high heat until lightly browned, stirring occasionally, about 5 minutes. Add veggies as desired and remaining liquid. Cook, stirring often, until veggies are just cooked through.
Serve with rice or noodles. Makes 3-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATHARINEROSE.
Member Ratings For This Recipe
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We loved this! Along with the 4-6 cups of veggies, I added a 14 oz. can of sliced mushrooms! My skeptical 22-year-old even admitted that it was "okay" and said it was okay to try again. I did thicken the liquid with a couple of teaspoons of natural corn starch. The marinade sauce is perfect! - 4/27/10
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