Crunchy orangey goodness.

There's nothing I love more than tofu. Tofu is such a versatile ingredient that you can put in any dish and can be cooked in a number of ways, even in desserts. It's just something everyone can eat and enjoy, you know? Tofu is high in protein so it's no wonder that it's used as a protein source for most vegan and vegetarian dishes.

Today I'm making tofu extra crunchy then dousing it with a nice slightly spicy orange glaze. How does that sound?

This dish is best paired with rice or can be eaten as a side. I love the orange glaze that has a bit of a kick (you can always omit the spice if you're not keen) and I can't get enough of the tofu, made extra crunchy by the light dusting of cornstarch. You can always add in other veggies to beef it up but honestly, I like it the way it is- and always with a bowl of rice.

2nd NMM for this month: sorted.

Crunchy Tofu with Orange Glaze

(adapted from RhiansRecipes.com)

YIELD: 1-2

12 1" cubes of firm tofu (more or less half a block)

2-3 T cornstarch

2-3 T oil, or more for pan frying

Orange Glaze:

1 1/2 t oil

1/2" ginger, minced

2 cloves garlic minced

1 - 1 1/2 T soy sauce

1 t rice vinegar

1 - 2 t honey

180 - 200 ml fresh or boxed orange juice

1 1/2 t cornstarch

a pinch of red pepper flakes, optional

spring onions, for garnish

1. Press tofu beforehand, making sure to remove as much liquid as you can.

2. Cut into 12 1"cubes, or smaller if you prefer.

3. Lightly coat tofu cubes with cornstarch on all sides.

4. Heat oil up and fry until all sides are golden. Set aside, preferably on top of a rack or paper towel to remove excess oil.

5. In the same pan, add a bit more oil (or just use whatever's left), then saute ginger and garlic until fragrant. 

6. Add in soy sauce, vinegar, honey, and orange juice. Adjust according to taste.

7. Mix 1 1/2 t cornstarch with a bit of water to make slurry. Stir into sauce mix. 

8. When sauce is thickened, put to low heat then add in fried tofu cubes and red pepper flakes, if using.

9. Serve while hot and sprinkle with chopped spring onions.