Sticky Orange Tofu

James Wythe

This zingy dish is an ideal speedy midweek dinner! A sticky orange sauce glazes the tofu. You could also swop out the tofu for chicken or prawns if you prefer. Served with fluffy rice and vegetables, this one is sure to be a crowd pleaser. To keep this dish gluten free you can use gluten free flour and pasta.

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Ingredients

firm tofu 795 g
olive oil 2 tbsp
basmati rice 240 g
mangetout 200 g
bell pepper 1 (sliced)
orange 5 ¼ (juice)
tamari 2 tbsp
sesame oil 1 tbsp
maple syrup 1 tbsp
garlic cloves 2 (crushed)
ginger paste 1 tsp
chilli flakes pinch
plain flour 1 tbsp

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Slice the bell pepper. Crush the garlic. Juice the orange(s). If you like you can also zest the *oranges and add the zest to the sauce too.
Cook the rice according to the packet instructions.
Drain the tofu, pat dry and tear into bite size chunks. Add to a baking tray with half the olive oil. Toss well and season with salt and pepper. Bake in the oven for 10 minutes. Alternatively you can air fry the tofu for 6 minutes at 200C.
Heat the rest of the olive oil in a frying pan and cook the mange tout and bell pepper until softened.
Make the sticky orange sauce by adding the orange juice, tamari, sesame oil, maple syrup, crushed garlic, ginger paste, chili flakes and flour to a bowl or jar and mixing well.
Add the tofu and sticky orange sauce to the pan with the vegetables. Cook for 2 minutes, or until it thickens.
Serve the sticky orange tofu and veg with the rice and enjoy!

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