Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A very healthy dish from !

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This is some orange tofu with brown rice and cauliflower I made the other day.

For tofu:

32 ounces firm tofu
2+ tablespoons soy sauce
2 tablespoons corn starch

For orange sauce:

1 cup vegetable broth
.5 cup freshly squeezed orange juice taken from oranges (normal orange juice affects the sauce)
.25 cup sugar
.33 cup rice vinegar
.25 cup soy sauce
3 garlic cloves, minced
.25 teaspoon ginger powder
1 teaspoon sambal oelek
2 tablespoons cornstarch
.25 cups water
Green onions
Sesame seeds

Tofu:

1. Cut the package of tofu into 1-inch cubes. Place a cloth underneath and over the tofu cubes. Then place something like a cutting board over both towels and weigh it down with a few pounds of weight. Leave it for an hour or two.
2. Preheat the oven to 400F and line a baking sheet with parchment paper.
3. Add the tofu, corn starch, and soy sauce to a zip lock bag and close the bag. Shake to cover all the tofu with the corn starch and soy sauce.
4. Arrange the tofu on the baking sheet and bake for 15 minutes. Flip and bake for 15 more minutes, or until the tofu is golden-brown.
Sauce:
1. Add vegetable broth, orange juice, sugar, rice vinegar, soy sauce, garlic cloves, ginger powder, sambal oelek, green onions, and sesame seeds to a pan. Bring to a boil and cook for a minute or two. Mix the corn starch and water in a bowl to combine, and then add to the pan. Stir over medium-high heat until the sauce thickens.
2. Add the tofu to the pan and coat it with the sauce. Serve with brown rice and vegetables.