Tofu with orange glaze

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
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{
  "id": "tofu-with-orange-glaze",
  "emoji": "🍊",
  "status": "👉 Refining",
  "name": "Tofu with orange glaze",
  "dataFilePath": "./data/eats/tofu-with-orange-glaze.json",
  "slug": "tofu-with-orange-glaze",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/tofu-with-orange-glaze.md",
  "ingredients": [
    "1/2 block firm tofu\n",
    "MARINADE\n",
    "1 tbsp olive oil\n",
    "1 tbsp corn starch\n",
    "1/8 tsp garlic powder\n",
    "1 tbsp orange zest\n",
    "1/8 tsp salt\n",
    "ORANGE SAUCE\n",
    "1 tsp coconut oil\n",
    "1 garlic clove\n",
    "1/8 tsp ground ginger, or 1/4 tsp fresh grated ginger\n",
    "1/4 cup fresh orange juice\n",
    "1/8 cup brown sugar\n",
    "1 tbsp soy sauce\n",
    "1 tbsp rice vinegar\n",
    "2 tsp corn starch\n",
    "2-3 tsp cold water\n",
    "TO SERVE\n",
    "1/2 cup jasmine rice\n",
    "2 tsp scallions, finely chopped\n",
    "pinch of chili flakes\n"
  ],
  "method": "*   PREPARE THE TOFU\n*   Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.\n*   MARINATE TOFU\n*   Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu – this mimics chicken texture the best!\n*   Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.\n*   In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.\n*   Add the tofu chunks into the marinade and combine with a spoon.\n*   Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.\n*   Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.\n*   ORANGE SAUCE\n*   Heat a large skillet or medium saucepan over medium-high heat.\n*   Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.\n*   Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves – about 2-3 minutes.\n*   Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens – about 2-3 minutes. Remove from heat.\n*   Toss the crispy hot tofu in the sauce until coated.\n*   Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.\n",
  "notes": "*   Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.\n*   Miso soup is a great addition here\n*   Pickled veg might be nice on the side?\n*   URL: <https://www.theconsciousplantkitchen.com/orange-tofu-recipe/#Vegan_Orange_Tofu>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
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    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
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    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
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  "usedIn": []
}