SENSATIONAL ORANGE GINGER TOFU: triple duty

A sensationally yummy sauce for crispy protein, vegetables and rice...

Tofu and stir fried veg bathed in finger-lickin' Orange Ginger Sauce
It's triple duty; replace tofu with pork, chicken, beef or fish.  
'I loved, loved, loved it...the flavour is amazing.' Taster

67goingon50 first came across this stunning Asian style Orange sauce while researching tofu recipes.  It was so good with the tofu, 67 knew it would be equally scrumptious with meat and fish.   

Part of the sauce's appeal is a layer of sweetness which makes it a kids' favourite.  It's perfect for introducing anyone to the joys of vegan tofu.  

The sauce is made up mostly of orange juice (freshly pressed takes it to another level) and only a few tablespoons of brown sugar (or maple syrup).  The ginger, garlic and soy sauce add depth & exoticism without overwhelming.  

Freezing the tofu makes it drier and easier to work with.  Otherwise make time to press it with a heavy object (see below).

For those pressed for time, much of the dish can be prepared the night before.  Then you'll need only half an hour to cook and serve.  

Cost: £5'ish, less for chicken
Serves: 4-6

Ingreds:

  Protein

       450gm/17oz firm tofu OR chicken thighs/breasts OR pork fillet/steaks OR beef rump OR a sturdy fish (or whole fish)

  Stir-fried Veg: 
     small handful each of 

         small broccoli heads

         thinly sliced red bell pepper
         small bunch green beans
         1 stalk peeled celery, in large matchsticks OR

  OR for the frugal, a coffee mug filled with two veg

Sauce  

    1 cup fresh orange juice (economy oranges are perfect for this) from a carton

    1.5 tbsp cornstarch (67 used rice flour which works equally well)

    min 2, max 4 tbsp (ideally) brown sugar or maple syrup

   1 tbsp soy sauce

   1 tbsp fresh/jarred grated ginger OR 1 tsp dried

   2 med garlic cloves, grated OR 1/2 tsp granules 

   1 tsp orange zest

Garnish: sesame seeds

   
Cooked white rice.

Method:

The night before:

1. Ideally use defrosted tofu, squeezing out as much water as possible with your hands.  If using fresh tofu, wrap in a clean tea towel or paper towels; cover with a chopping board weighted down with a couple of large tins or a heavy pan.  Leave at least 30 mins.  Cut into bite-sized cubes or wedges (as in photo)
2. For meat or fish, see tips below
3. Prepare vegetables; place in an air-tight plastic bag
4. Prepare the orange ginger sauce but do not cook it

At meal time:

1. Preheat oven to 200c/180fan/400f'ish
2. Dust protein pieces all over with 2.5 tbsp cornstarch or rice flour, seasoned with a little salt & pepper
3. Place on a baking pan lined with greaseproof paper or a silicone mat, leaving at least an inch between each piece (you may need 2 trays)
4. Place in oven or air fryer 10 mins; turn tofu over; return to oven/airfryer 10 mins. If protein is not golden brown and beginning to crisp, leave another 10 mins, checking half-way to ensure it does not burn.
5. Meanwhile...cook rice according to packet instructions; keep warm
6. Veg: stir fry.  First, cook broccoli with a tablespoon of water in a covered wok or large frypan over high heat 2-3 mins or until broccoli is mostly done; remove cover; when all water is gone, spray pan generously with veg oil, add the rest of the vegetables; stir fry a couple of mins until 2/3 cooked.  Take off heat; set aside; keep warm
7. Take protein out of the oven/air fryer when cooked and crispy; put to one side in warm place
8. Pour orange sauce into a small saucepan; bring to a simmer (i.e. when small bubbles form at the sides -- about 3-4 mins) and beginning to thicken; turn heat down, cook 5 more mins.  
9. Add tofu/protein; turn up heat slightly and heat through 2-3mins; if mixture is too thick, add a couple of tablespoons stock or water
10. Gently stir in veg
11. Place rice in one large or four individual bowls
12. Pour protein, veg & sauce over
13. Scatter with toasted sesame seeds

Comments:

'Wow! I had the tofu version and it was really mind-blowing. I loved, loved, loved it and want it again but will try to reduce sugar next time.' Retired writer   

Notes: for many non-Asian households, tofu is mysterious and a little scary.  But it is a terrifically nutritious vegan meat substitute -- providing all the amino acids as meat or fish -- but low in fat.  A little prep is necessary -- freeze or weight to get rid of some of the liquid -- and it does need good seasoning.

Tips:

• If using meat: cut into bite sized squares or strips
• If using a  sturdy fish like salmon, tuna or monkfish: cut Ito bite sized squares or strips
• Whole Fish: Make a spectacular culinary impression (with the right equipment and steady hands): Dust a whole clean, scaled fish in cornstarch or rice flour; VERY CAREFULLY cook in a deep-fryer or large wok or pan. The fish may need to be turned - CAREFULLY - using two large fish slices.  The fish will be done when the flesh flakes away from the bone.  Use the fish slices to transfer the fish to a platter; scatter the veg around it and pour over the sauce, garnishing with curls or orange peel
• If you liked this tofu dish, you will also like (Chilli Broccoli and Tofu)!

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