Blood Orange & Black Pepper Tofu
Here’s a recipe that shakes up the classics: tofu with orange, reimagined with the bold fruitiness of blood orange and the warmth of crushed black pepper.
Ingredients
For the tofu:
- 400 g firm tofu
- 2 to 3 tablespoons cornstarch
- 2 tablespoons vegetable oil sunflower or sesame
For the sauce:
- 130 ml blood orange juice or 100 ml orange juice + 30 ml lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon white miso
- 1 tablespoon maple syrup
- 1 teaspoon crushed black pepper
- 1 garlic clove minced
- 1 teaspoon orange zest optional but recommended
- 1 teaspoon cornstarch diluted in 1 tablespoon water
For garnish:
- Fresh orange zest
- Freshly ground black pepper
- Spring onions or fresh herbs cilantro, Thai basil, etc.
Instructions
- Prepare the tofu: drain and press the tofu to remove as much moisture as possible. Cut into cubes or rectangles. Coat with cornstarch for a crispy texture. Heat the oil in a skillet over medium-high heat. Fry the tofu pieces on all sides until golden and crispy. Set aside.
- Prepare the sauce: in a small bowl, mix the orange juice (or orange + lemon juice), soy sauce, miso, maple syrup, black pepper, minced garlic, orange zest, and diluted cornstarch. Stir well to combine.
- Cook the sauce: in the same pan, pour in the sauce mixture and bring to medium heat. Let it simmer for 3 to 5 minutes until it thickens slightly and becomes glossy.
- Coat the tofu: return the tofu to the pan and gently toss to coat evenly. Let cook for another 2 minutes so the tofu absorbs the flavors.
- Finish and serve: serve immediately, garnished with orange zest, freshly ground pepper, and herbs of your choice. Pair with jasmine rice or stir-fried noodles.
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite
A recipe proposed by Maison Marmite