“Food, to me, is always about cooking and eating with those you love and care for.”

~ David Chang

CRISPY TOFU IN ORANGE PEANUT SAUCE

 

CRISPY TOFU IN ORANGE PEANUT SAUCE

Sometimes I just crave a fake away! Don't you? I nearly always have tofu and rice or noodles in the cupboards, if not for dinner for ourselves, then for an event or some recipe work for classes. I always have rice wine vinegar, homemade peanut butter (because peanut butter costs the earth in France!), soy sauce and agave in as staples.
Play around with the veggie combination, I've made some suggestions in the notes at the end.
Week days are always busy with school, work and errands. We need fast, tasty, nutritious good looking meals and this is one of our favourites!
Prep Time 30 mins
Course Dinner, Lunch
Cuisine Asian
Servings 4

Ingredients
  

  • 400 g firm tofu cubed
  • 3 tablespoons cornflour and plain flour mix - seasoned
  • Light oil for roasting or shallow fry

Vegetable Options

  • 1 head broccoli cut into small florets
  • 2 medium carrots cut into thin strips
  • 1 red or green pepper cut into strips

Sauce

  • 2 tablespoons peanut butter
  • 1 teaspoon fresh minced ginger
  • 1 clove garlic minced
  • 2 tbsp orange juice
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tablespoons maple syrup or agave
  • 2 teaspoon cornflour
  • 250 ml vegetable stock
  • Pinch of chilli flakes - to taste

Instructions
 

Tofu and Veggies

  • Toss tofu in the seasoned flour mix
  • Light shallow fry for a few minutes til golden.
  • Alt : spray floured tofu with oil and bake 180 deg C for 20 mins
  • Sauté vegetables til coloured and slightly softened but still with ‘bite’.

Sauce

  • Place sauce ingredients in a bowl and whisk.
  • Add to the pan and heat though for 5 mins stirring til glossy and thickened and the cornflour has ‘cooked out’.
  • Check it for starchy taste and feel on tongue.
  • Add the tofu to the sauce and heat through
  • Add the tofu and vegetables to the sauce and warm through
  • Service with rice or noddles of your choice

Notes

Serve with your choice of rice or noodles.
Baked tofu is great but if cooking for one is easier to shallow on the stove top. 
You aren't limited to the veggie choice in the recipe! Go for it! Broccoli or cauliflower torn into small florets works well as does baby corn, mushrooms, shredded cabbage or spring onions (scallions). Add bean sprouts or bamboo shoots last minute as they take very little time to cook.
Experiment with the seasonings and even try rice flour for the tofu coating instead regular wheat flour, which makes it a gluten free dish depending on your noodle or rice choice!
Keyword Easy, peanut sauce, Take away, tofu
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

I continue to cook today, teaching people to create fabulous meat free meals via Aly CJ Cooks Club and Online Vegan Cookery School.  I also provide vegan consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!

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Let me know if you make the recipes on my website. Tag me on Aly CJ on IG hashtag #alycjcooks  or Aly CJ on Twitter and Pinterest loves all pins veggie! I’d love to see what you create ❤️