ORANGE COCONUT BAKED TOFU

The candy and tangy flavor of orange pairs perfectly with coconut on this orange coconut baked tofu recipe. Pair with rice and greens for a vegetarian meal complete of flavor and nutrition with out a sugar added.

ORANGE COCONUT BAKED TOFU

Disclaimer: This put up is subsidized by means of Florida OJ. As always, all evaluations are a hundred% my own. Florida orange juice is a delicious beverage, however also pairs perfectly with savoury food. It’s also a top notch supply of vitamins, inclusive of potassium, folate and of path, nutrition C! definitely a staple right here in the THM kitchen. thank you for assisting the brands that assist make THM possible.

Ultimate weekend C was travelling so I had the residence all to myself. He actually travels plenty for paintings, so it’s not anything I’m not used to, however I typically take advantage of this time to hang out with my girlfriends and on occasion (though now not generally) get some paintings achieved. but this past weekend I decided to offer myself a weekend of ME. After an notable hike through Lands cease on Friday and a few beverages on Ocean seashore, I determined to embrace my solo weekend and decided not to schedule any plans.

ORANGE COCONUT BAKED TOFU

INGREDIENTS

  • 1 16 oz block of firm or extra firm tofu
  • 1 tsp coconut oil
  • 2 garlic cloves, minced
  • 1 inch knob ginger, peeled and minced
  • 1 cup Florida Orange Juice
  • 1 1/2 tbsp tamari (or soy sauce)
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 1/4 cup warm water
  • 3 tsp tapioca starch (arrowroot or cornstarch works too)
  • salt and pepper, to taste
  • 1 cup unsweetened, dried coconut


INSTRUCTIONS

  1. Preheat oven to four hundred tiers F.
  2. Split tofu into chew-sized blocks and region on a baking sheet.
  3. Bake for 25 mins.
  4. Meanwhile add coconut oil to a massive pan over medium warmth.
  5. Add in garlic and ginger and prepare dinner for two minutes.
  6. Top with orange juice, tamari, rice wine vinegar and sesame oil and lift heat to high.
  7. Carry combination to a boil.
  8. Upload tapioca starch to heat water and stir to shape a slurry.
  9. Add slurry to orange mixture and bring to a boil earlier than stirring vigorously. Repeat this technique 3-4 instances or till combination has decreased to 1/2.
  10. Upload in tofu and stir to coat with mixture.
  11. Lay dried coconut on a big plate and upload tofu 3-four portions at a time. Use a fork to toss in coconut till covered.
  12. Serve right now with rice and vegetables.

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