Our Orange Peanut Sauce transforms tofu into something everyone will enjoy!
Yield:
Serves 4
Time:
30 minutes
2 Tbsp canola oil
1 lb ( 454 g ) extra-firm tofu
1 bunch scallions (green onions)
1 cup orange juice
1 packet Peanut Sauce Mix
1 cup cherry tomatoes, halved Suggested Partners: Jasmine Rice or Rice Noodles
Equipment:
Large skillet or wok
Tongs (help for flipping)
Cooking Instructions
1 Drain tofu. Cut the block horizontally into 3 slices.
2 Place each slice on a double thickness of paper towel. Cover with a double thickness of paper towel and press firmly with hands until most of the water is absorbed. Change paper towels in between presses.
3 Cut each slice into 4 rows. Cut each row into bite size pieces.
4 In a large skillet heat the oil over
medium high heat.
5 Add the tofu with enough space in between to turn over (also so they brown and not steam).
Sear in two batches, pressing gently with back of spatula. Cook until golden brown on each side (don’t flip until browned). Drain pieces on paper towel. Pat tops to remove excess oil.
6 While tofu is browning, slice the scallions into thin rounds, reserving 2 tablespoons of the darkest green for garnish.
7 In the same skillet, add a teaspoon more oil if necessary, and sauté scallions 1 to 2 minutes.
Add the orange juice and peanut sauce mix and bring to a boil. Turn heat down and simmer for one minute.
8 Add tofu and tomatoes, stirring gently to coat with sauce and heat through.
9 Serve over rice or rice noodles and garnish with reserved scallions.
