Orange Glazed Tofu

This recipe for orangey tofu is full of bright flavors, and lip-smacking good healthier version than a take-out favorite (I'm looking at you orange chik'un). For the sauce I used the juice of 1 large orange, but I could have easily used two for a more pumped up flavor (and might actually recommend it). The sweetness is complimented by a little spice from the chili and a nice bit of saltiness. I served it with jasmine rice and sautéed broccoli, tomato, and onion. I love crispy vegetables with a saucy tofu, they add the perfect crunch. Start to finish, the meal took only 20 minutes...just make sure to start your rice cooker as the first step!


Orange Glazed Tofu
1 package firm tofu (I use the firm kind that you don't have to press)
1 large orange (juice of) + more if you like it real orange-y
2-3 tsp soy sauce
1 Tbsp brown sugar
1 Tbsp cornstarch
2 Tbsp water
3-4 dried red chili
3-4 cloves garlic (minced)
black pepper, dash
white pepper, dash
chili flakes, dash
green onion
salt
oil

1. In a medium skillet add 1-2 tsp oil and heat to medium.
2. Add tofu and cook until brown on each side.
3. In a glass, add corn starch, brown sugar, water, orange juice, soy sauce, chili flakes, white and black pepper and stir well. Set aside.
4. Add dried chilis and garlic and a dash of salt to pan and cook 1-2 minutes.
5. Add liquid and turn up the heat to simmer. Cook 2-3 minutes.