Our Orange Peanut Sauce transforms tofu
into something everyone will enjoy!
Yield:
Serves 4
Time:
30 minutes
Ingredients:
Find us
in the
Asian Aisle
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)
Directions:
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 (dont 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.
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Developed by Dave and Todd at http://www.manvel.net and http://www.tdah.us
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