Pan-Seared Tofu in OrangePeanut Sauce
Our Orange Peanut Sauce transforms tofuinto something everyone will enjoy!
Find usin theAsian Aisle
2 Tbsp canola oil1 lb ( 454 g ) extra-firm tofu1 bunch scallions (green onions)1 cup orange juice1 packet
Peanut Sauce Mix
1 cup cherry tomatoes, halvedSuggested Partners: Jasmine Rice or RiceNoodles
Large skillet or wokTongs (help for flipping)
Drain tofu. Cut theblock horizontally into 3slices.
Place each slice on adouble thickness of papertowel. Cover with adouble thickness of papertowel and press firmlywith hands until most of the water is absorbed. Change papertowels in between presses.
Cut each slice into 4rows. Cut each row intobite size pieces.
In a large skillet heat the oil overmedium high heat.
Add the tofu withenough space in betweento turn over (also so theybrown and not steam).Sear in two batches,pressing gently with backof spatula. Cook until golden brown oneach side (don’t flip until browned). Drainpieces on paper towel. Pat tops to removeexcess oil.
While tofu is browning, slice thescallions into thin rounds, reserving 2tablespoons of the darkest green forgarnish.
In the same skillet,add a teaspoon more oilif necessary, and sautéscallions 1 to 2 minutes.Add the orange juice andpeanut sauce mix andbring to a boil. Turn heat down andsimmer for one minute.
Add tofu andtomatoes, stirring gentlyto coat with sauce andheat through.
Serve over rice or rice noodles andgarnish with reserved scallions.
More recipes at: www.atasteofthai.com