Kristy's Le Tofu Orange

Thursday, 27 October 2016 - 13:16 | Views - 806

Ingredients

1 (14 ounce) package baked firm tofu, cut into 1-inch cubes

2 tablespoons olive oil, or as needed, divided

12 ounces riced cauliflower (such as Trader Joe's®)

2 onions, chopped

3 scallions, chopped

2 cloves garlic, minced

2 green bell peppers, chopped

2 tablespoons water

1 tablespoon soy sauce

2 red chile peppers, shredded

1 pinch salt

Directions

Prep 30 m Cook 19 m Ready In 59 m

1.Wrap tofu in a paper towel and cover with plate; rest until moisture is removed, about 10 minutes.

2.Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower; cook and stir until tender, about 5 minutes.

3.Preheat oven to 425 degrees F (220 degrees C).

(If using a countertop convection oven, preheat to 400 degrees F (200 degrees C)). Place baking sheet inside to warm.

4.Remove paper towel from tofu; discard. Place tofu onto heated baking sheet using heatproof gloves.

5.Bake in the preheated oven, flipping once, until tofu is heated through, about 3 minutes per side in the conventional oven and 2 minutes per side in the countertop induction oven.

6.Heat remaining 1 tablespoon olive oil in a wok on medium heat. Add onions and scallions; cook and stir until onions are slightly softened, about 5 minutes. Stir in garlic.

Turn wok to high heat; stir in green peppers.

7.Combine water and orange liqueur in a bowl. Pour 1 tablespoon liqueur mixture into wok; toss with 2 wooden spoons until mixed.

Repeat with remaining liqueur mixture; cook and stir until evaporated, 3 to 5 minutes.

8.Sprinkle soy sauce into the wok. Fold in tofu until coated.

9.Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers; season with salt.%MCEPASTEBIN%

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