Tuesday, December 5, 2017

Sesame Orange Tofu

Adapted from Cook It Fresh
Serves: 2

14-ounce package extra firm tofu
2 large eggs
1/4 cup cornstarch
1/4 cup sesame seeds
1/4 cup canola oil
1 cup orange juice
2 Tablespoons soy sauce
1 Tablespoon brown sugar
1 teaspoon sesame oil
1 cup baby carrots, diced
1 cup frozen edamame
1 8-ounce can sliced water chestnuts
2 cups cooked white rice

1.  Drain tofu.

2.  In a medium mixing bowl, whisk together the eggs, corn starch, salt and sesame seeds until frothy. Add the tofu cubes to the bowl and toss until well-coated.

3. Cook tofu in skillet using canola oil and plate.

4.  Cook the instant rice.

5.  In the same skillet as the tofu, cook the vegetables until crisped.

6.  Pour in sauce ingredients into skillet with cooked vegetables - orange juice, soy sauce, brown sugar and sesame oil.  Bring sauce to a boil and cook until thickened, about 2-3 minutes. Mix together with the tofu and cooked rice and serve.

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