Spicy Orange Tofu

Okay, folks. Here is the recipe. I used the extra firm organic tofu from Trader Joes and cut it into large cubes, which worked pretty well.  The texture was a little, well, firm and I think my guys might like just plain old firm better. I also used a non-stick skillet so I didn't use as much oil.  My recommendation with stir-frys and other Asian dishes is to have all the ingredients measured out and those that are added in the same step combined before turning the stove on. After the tofu is cooked the other steps happen really quickly.

2 Tbsp. vegetable oil

1 pound regular tofu

1/4 C. orange peel

1 clove garlic, minced

1/2 tsp. ginger

1 tsp. Orange Zest

2 Tbsp. cornstarch

1 C. vegetable broth

1/4 C. soy sauce

1 Tbsp. Sugar

1/4 C. sherry

1/4 C. orange marmalade

1/2 tsp. crushed red pepper

Cut tofu into strips. In wok or skillet heat oil over medium high heat. Add tofu and stir fry until golden, it may be easier to do 1/2 or 1/3 of tofu at a time.

Add orange peel, garlic, ginger, and zest. Stir fry 1 minute. 

In medium bowl combine cornstarch, broth, soy sauce, sugar, sherry, marmalade and red pepper, stir into tofu.

 

Stir constantly, bring to a boil over medium heat for 1 to 2 minutes. Serve over rice. Note: Adjust the spiciness by adding more or less red pepper. The 1/2 tsp. gives it a kick without being overpoweringly spicy.