Orange Ginger Tofu Vegan Dinner
Adapted from ITDOESNTTASTELIKECHICKEN.COM
Serves 4 | Vegan Dinner
- 1 block extra firm tofu, rinsed, pressed using paper towels to squeeze out excess moisture and cut into 1″ cubes
- 1/2 cup ZEGO Double Protein Oats ground into flour in food processor or blender
- 1/2 t salt
- 1 C orange juice
- 2 Tbsp ZEGO Double Protein Oats flour
- 1-2 Tbs tamari or gluten free soy sauce (or coconut 1.5 Tbs coconut aminos +1t rice wine vinegar)
- 1Tbsp minced fresh ginger
- 2 cloves garlic, smashed and minced
- 1 Tbsp orange zest
- 4+ Tbsp sesame, sunflower or other vegetable oil safe for medium-high heat
- 3 green onions, cut into small slices
- 2 tsp toasted sesame seeds (optional)
- Cooked jasmine rice (we like Lundberg Farms and Lotus Foods)
- SAUCE. Combine 1T oil with garlic and ginger in small sauce pot and cook gently for 1 minute. Add in orange juice and zest, tamari, and the 2 Tbsn oat flour. Simmer gently for 5 minutes, whisking occasionally, and turn off heat.
- TOFU. Combine salt and 1/3 C oat flour in a shallow bowl. Working with a few pieces off tofu at a time, put the tofu in the bowl and press the oat flour into the tofu to coat it. Set on plate.
- Gently heat 3+ Tbsn oil in a skillet to fry the tofu (do not let is smoke). Cook the tofu in the oil until brown, flipping to brown each side.
- Put tofu in the sauce pot with the orange ginger sauce to coat, or use the orange sauce as a drizzle over tofu and rice. Sprinkle with green onions and sesame seeds to finish.
Kiesha Yokers and Colleen adapted this classic vegan dinner recipe originally published in ITDOESNTTASTELIKECHICKEN.COM. One of their adaptations is to substitute oat flour for highly processed corn starch. This removes any GMO concerns from the corn. And, the oat flour makes a nicely crisp and hearty crust, lending a nice flavor to the tofu.
Another substitution they offer is for the soy sauce. If you use the coconut aminos, be sure to add some vinegar to balance the sweetness. You’ll be glad you did.
Tip: Smashing the garlic and letting it sit for a few minutes before cooking it will allow it to build even more healthy compounds to support your immune system. As with any allium (onions, shallots, etc) do not cook too long or you cook away some of their nutrition.
Be sure to check out Kiesha for more healthy living tips on IG @green.and.well and her website.