Kristy's Le Tofu Orange recipe
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Ingredients
- 1 (14 ounce) package baked firm tofu, cut into 1-inch cubes 2 tablespoons olive oil, or as needed, divided 12 ounces riced cauliflower (such as Trader Joe's®) 2 onions, chopped 3 scallions, chopped 2 cloves garlic, minced 2 green bell peppers, chopped 2 tablespoons water 1 tablespoon orange liqueur (such as Grand Marnier®) 1 tablespoon soy sauce 2 red chile peppers, shredded 1 pinch salt
Nutrition Info
- 298.6 caloriescarbohydrate: 21.1 gcholesterol: : -fat: 15.7 gfiber: 6.5 gprotein: 19.3 gsaturatedFat: 2.7 gservingSize: -sodium: 779 mgsugar: 10.4 gtransFat: : -unsaturatedFat: : -
Directions Kristy's Le Tofu Orange
Directions
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Wrap tofu in a paper towel and cover with plate, rest until moisture is removed, about 10 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower, cook and stir until tender, about 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). (If using a countertop convection oven, preheat to 400 degrees F (200 degrees C)). Place baking sheet inside to warm.
Remove paper towel from tofu, discard. Place tofu onto heated baking sheet using heatproof gloves.
Bake in the preheated oven, flipping once, until tofu is heated through, about 3 minutes per side in the conventional oven and 2 minutes per side in the countertop induction oven.
Heat remaining 1 tablespoon olive oil in a wok on medium heat. Add onions and scallions, cook and stir until onions are slightly softened, about 5 minutes. Stir in garlic. Turn wok to high heat, stir in green peppers.
Combine water and orange liqueur in a bowl. Pour 1 tablespoon liqueur mixture into wok, toss with 2 wooden spoons until mixed. Repeat with remaining liqueur mixture, cook and stir until evaporated, 3 to 5 minutes.
Sprinkle soy sauce into the wok. Fold in tofu until coated.
Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers, season with salt.