Recipe of the Week- Orange Tofu

Its treat night here at The Garden Kitchen and we all love a Chinese takeaway. So we wanted to share with you this amazing Orange Tofu recipe served with fluffy rice, its sweet and sour to another level and we cant get enough of it. Add some sesame seeds and if you would like to some cashews on top and you are adding more nutrition to the dish.

Orange tofu

Serve 4

Orange Sauce

400 ml fresh orange juice

1 teaspoon of orange zest

50 ml tamari

1 tablespoon of coconut sugar

2 tablespoon of white wine vinegar

1/2 teaspoon of fresh ginger

1 teaspoon of garlic powder

1/4 teaspoon crushed chillie flakes

2 tablespoons of cornflour

Tofu

400 g tofu

100 g cornflour

20 g nutritional yeast

1 teaspoon of garlic powder

1/2 teaspoon of salt

1/4 teaspoon of pepper

Extras

1 red pepper

1 red onion

1/2 aubergine

1/2 courgette

200 g of broccoli

200 g brown rice

sesame seed for toppings

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Lets start with pressing our tofu, a very important step and the longer you can do this for the best results you can get but 20 mins will be long enough.

• Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu.

• while the tofu is pressing mix together the cornflour, nutritional yeast, garlic powder, salt and pepper.

• Slice tofu into cubes, and place in the bowl with the cornflour mixture. toss them around so that the tofu is covered on all sides. set aside ready to cook.

• Message out the rice and place in a saucepan with 400ml of water and a pinch of salt. put on a low heat with the lid on and let it cook away for 15-20 mins.

• slice all your vegetables and place in a wok with a teaspoon of oil. (we like to use rapeseed oil)

• cook the vegetables off in the saucepan, place all the vegetables in the wok and cook for 5-10 mins.

• while cooking heat up a non-stick frying pan with a tablespoon of oil on a medium heat. cook off the tofu for 2-4 mins on each side so that the tofu goes nice a crispy.

• In another sauce pan cook off the sauce by adding all the ingredients together ( orange juice, Tamari, white wine vinegar, coconut sugar, fresh ginger, garlic powder, cornflour) and mixing well, cook on a medium heat till the sauce thickens.

• when the rice is cook add to a bowl and top with the cooked vegetables and tofu

• pour the lovely orange sauce over the top of the tofu and vegetables and top with sesame seeds and cashew nuts.

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This recipe is Gluten Free,