ORANGE TOFU AND EDAMAME STIR-FRY

happy Valentine’s Day! Sorry no chocolate at the weblog today. I figured you already have all of the goodies you want. alternatively, I’ve got a high-quality recipe so that you can make the following day to assist pull you out of the sugar coma, Orange Tofu and Edamame Stir-Fry.

Wait, don’t depart! I understand loads of you have strong feelings about tofu and i’m sure they aren’t all heat and fuzzy. permit’s be sincere. whilst you take a look at a block of tofu, pretty plenty nothing approximately it screams “omg I should consume this!”. essentially it looks like a large white sponge and in case you consume it instantly out of the package deal, that’s about what it tastes like too.

in terms of consuming tofu I pick that mine have a crisp texture find it irresistible does on this Sheet Pan Teriyaki Tofu and Broccoli recipe. I certainly love that recipe, however I desired to see if I may want to nevertheless obtain a crisp texture while not having to bake it.

INGREDIENTS:

STIR-FRY

• 1 tablespoon vegetable oil, divided
• 14 ounce package extra firm tofu
• 1 cup thinly sliced red bell pepper
• 1 cup shelled edamame
• 2 teaspoons grated fresh ginger
• 1 teaspoon grated fresh garlic
• Kosher salt and fresh ground black pepper to taste

ORANGE SAUCE

• 1 teaspoon orange zest
• 1/2 cup fresh squeeze orange juice
• 1/4 cup vegetable broth
• 3 tablespoons honey or maple syrup for vegan
• 2 tablespoons low sodium tamari or soy sauce
• 1 teaspoon sriracha
• 2 teaspoons arrowroot powder or cornstarch

INSTRUCTIONS:

1. Drain the tofu and pat dry with paper towels. Slice the tofu into five slabs. Line a plate with a smooth kitchen towel, then arrange the tofu in a single layer at the towel. Fold the towel over the cubed tofu and region something heavy on top which includes a solid iron skillet. Press the tofu for approximately 1 hour.
2. After an hour, stack the slabs on top of every different and slice thru them lengthwise, then slice throughout to make five even rows. You ought to have 50 cubes of tofu. eliminate the towel and season the tofu with salt and pepper.
3. In a small bowl whisk collectively all the elements for the orange sauce till blended. Set aside.
4. warmness 2 teaspoons of the oil in a huge non-stick or cast iron skillet over medium-high warmness. Swirl the oil to coat the lowest of the skillet then add within the cubed tofu and arrange right into a unmarried layer. prepare dinner on each side for 1-2 minutes or till golden and crisp. do away with the tofu from the skillet lower back onto the plate.
5. add the final teaspoon of oil to the skillet and swirl to coat the lowest. add inside the pink bell pepper, ginger and garlic. Sauté for 1 minute then upload the tofu again in along side the edamame and stir everything together.
6. Pour the orange sauce into the skillet and stir until the sauce thickens and the whole thing is coated, approximately 2-3 mins. top with sliced green onions and sesame seeds over rice, cauliflower rice or soba noodles.

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