Baked, crispy tofu bites tossed in a sweet, tangy and sticky, lemon-orange sauce.
This Asian inspired dish is super easy-to-make, and bursting with citrus flavour at every bite.
Best served with steamed rice and veggies.
See below for the recipe or click the link in my bio.
For The Sauce
2 Tbl Lemon Infused Coconut Oil https://cgacaribbean.com/
1/2 Cup Orange marmalade
2 tsp Pimentos, minced or finely chopped
2 tsp Grated Ginger
2 tsp Garlic, minced or finely chopped
1 tso Garlic Powder
1 Tbl Chive, chopped
2 tsp Miso Paste
1/3 Cup Water
2 Tbl Soy Sauce
1/4-1/2 tsp Salt
Add all the sauce ingredients except the soy sauce to a pot and simmer on medium heat for approximately 8 minutes, whisking in between. Simmer until the sauce has thickened, then stir in the soy sauce and salt (adjust to taste).
Remove from heat and pour over the baked tofu.
For The Baked Seasoned Tofu
2 Blocks of Firm Tofu, pressed and cut into cubes
1 tsp Salt
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Lemon Infused Coconut Oil https://cgacaribbean.com/
1/2 tsp Grated Ginger
1/4-1/2 Cup Corn starch
Add pressed, cubed tofu to a mixing bowl with all the seasonings, except corn starch. Gently toss using a spatula until the tofu is properly coated in the seasoning.
Cover the bowl and place in the fridge to marinate for an hour or overnight.
To coat the tofu in corn starch; use a baking tray and sprinkle with the corn starch. Spread the marinated tofu onto the baking tray and gently toss the tofu in the corn starch until all the tofu is evenly coated.
Remove the excess corn starch and bake in a preheated oven at 360ºF for approximately 30 minutes until the tofu is crispy.
Remove from oven and toss baked tofu with the Sticky Lemon Orange Sauce.