recipe: Kristy's Le Tofu Orange

Kristy's Le Tofu Orange

Kristy's Le Tofu Orange
  • Prep Time: 59 m
  • Calories: 299 kcal

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  1. Wrap tofu in a paper towel and cover with plate; rest until moisture is removed, about 10 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower; cook and stir until tender, about 5 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C). (If using a countertop convection oven, preheat to 400 degrees F (200 degrees C)). Place baking sheet inside to warm.
  4. Remove paper towel from tofu; discard. Place tofu onto heated baking sheet using heatproof gloves.
  5. Bake in the preheated oven, flipping once, until tofu is heated through, about 3 minutes per side in the conventional oven and 2 minutes per side in the countertop induction oven.
  6. Heat remaining 1 tablespoon olive oil in a wok on medium heat. Add onions and scallions; cook and stir until onions are slightly softened, about 5 minutes. Stir in garlic. Turn wok to high heat; stir in green peppers.
  7. Combine water and orange liqueur in a bowl. Pour 1 tablespoon liqueur mixture into wok; toss with 2 wooden spoons until mixed. Repeat with remaining liqueur mixture; cook and stir until evaporated, 3 to 5 minutes.
  8. Sprinkle soy sauce into the wok. Fold in tofu until coated.
  9. Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers; season with salt.
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