Ingredients
- 16 ounces extra-firm tofu, cut
into 1/2-inch cubes
- 1/2 cup orange juice
- 1/3 cup vegetable stock
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons rice vinegar
- 1/2 teaspoon garlic chili sauce, add
more for a spicier sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 teaspoons vegetable oil, divided
- 1 teaspoon sesame oil
- 4 ounces shiitake mushrooms, stems
removed, 1/2-inch thick slices
- 2 cups sugar snap peas
- 1/2 large red bell pepper, 1/2-inch
dice
- 1/2 large green bell pepper, 1/2-inch
dice
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon green onion, thinly sliced
- Kosher salt, to taste
- Black pepper, to taste
Method
- Prepare the baking sheets:
Line a large baking
sheet with paper towels, have another baking sheet ready and a weight like a
jar of sugar or flour.
- Press the tofu:
Drain tofu and dry
with paper towels. Arrange the tofu in a single layer on the baking
sheet lined with paper towels. Cover with additional paper towels. Place a
second sheet pan on top. Place a heavy can or jar on the pan to lightly press
out the excess moisture from the tofu. Leave it for about 10 minutes.
3. Dry the tofu:
After pressing, use
dry paper towels to gently pat each piece of tofu dry to remove as much
residual moisture as possible. Set the pieces aside on dry paper towels.
4 Make the sauce:
In a medium-sized
bowl whisk together orange juice, vegetable broth, soy sauce, honey, rice
vinegar, and garlic chili sauce. In a small bowl whisk together cornstarch and
water, set aside.
5. Fry
the tofu:
Heat a wok or
12-inch nonstick skillet over medium-high heat. Add 3 teaspoons vegetable oil
and sesame oil and heat until shimmering but not smoking. Swirl the pan to coat
with the oil.
Working in two
batches, add tofu to the pan in a single layer. Cook until golden brown, about
2 to 3 minutes. Flip over and cook the other side until golden browned, another
2 to 3 minutes. Transfer to a clean plate lined with a paper towel, then fry
the remaining tofu.
6. Stir-fry the vegetables:
Add the remaining 1
teaspoon of vegetable oil to the pan. Add the mushrooms and sugar snap peas,
stir-fry for 2 minutes. Add the diced bell peppers, cook for 1 minute. Add the
garlic and ginger, stir-fry for 30 seconds.
7. Cook the sauce:
Add the sauce
mixture to the pan, simmer for 30 seconds. Mix the cornstarch mixture, then
gradually add to the pan, stir constantly until thickened, about 30 seconds.
Add the tofu back to the pan:
Turn off the heat
and add the tofu back to the pan, stir to coat and warm through, about 1
minute. Season tofu stir-fry with salt, pepper, and garlic chili oil to taste.
- Serve:
Serve tofu stir-fry
with rice and garnish with green onions.
|
NUTRITION FACTS(PER SERVING) |
|
|
214 |
CALORIES |
|
8g |
FAT |
|
32g |
CARBS |
|
8g |
PROTEIN |