Crispy Orangy Tofu

Recipe Updated on 5/9/2016

1-2 pkg. firm or extra-firm tofu

Reynolds NON-STICK foil

Sauce:

2 cups orange juice

4 T. agave nectar

2 T. soy sauce

2 teaspoons fresh ginger, grated or 1/8 t. ground ginger

2 cloves garlic, crushed

3 t. corn starch
red chili flakes to taste
Toasted sesame seeds for garnish

4-6 cups cooked jasmine rice

1 large head of broccoli, steamed

Preheat oven to 375 degrees. Drain tofu block(s) and wrap in several paper towels. Place something heavy on top of the block. Let sit for at least 15 minutes. Cut into 1/2 –inch (uniform) cubes and place on NON-STICK foil in oven. Bake for about 25-30 minutes or until they are lightly browned.

In a small bowl, mix together orange juice, agave, soy sauce, ginger, garlic, chili flakes, and corn starch. Add the orange sauce mixture to a skillet and cook over medium-high heat until the sauce bubbles down to a thick syrup. Add in the baked tofu. Cook for about 2 minutes until the tofu is warmed in the sauce. Serve with steamed broccoli and jasmine rice. Garnish with toasted sesame seeds.

Adapted from “Chloe’s Kitchen”