Description
A delicious and healthy dish featuring crispy tofu and roasted cauliflower, coated in a vibrant orange sauce.
Ingredients
Scale
- 1 medium cauliflower head (cut into florets)
- to taste Kosher salt and pepper
- 1 tablespoon smoked paprika
- 2 tablespoons olive or vegetable oil (divided)
- 14 ounces extra firm tofu (pressed and cubed)
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 1 cup fresh orange juice (about 2 large oranges)
- 1 teaspoon orange zest
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon ginger paste
- 1/2 teaspoon garlic powder or 1 garlic clove (finely grated)
- 1 teaspoon sesame oil
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
- pinch chili flakes or sesame seeds (optional)
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment.
- Toss the cauliflower florets with 1 tablespoon of olive oil, smoked paprika, and a pinch of Kosher salt and pepper. Spread on one baking sheet.
- In a bowl, toss the cubed tofu with 2 tablespoons soy sauce and the remaining olive oil. Sprinkle with cornstarch and garlic powder, tossing until evenly coated. Spread the tofu on the second baking sheet in a single layer.
- Bake both trays for 25–30 minutes, flipping halfway for even browning.
- Meanwhile, make the orange sauce: In a rimmed pan, combine orange juice, orange zest, soy sauce, rice vinegar, maple syrup, ginger paste, garlic powder or garlic clove, sesame oil, and chili flakes if using. Bring to a simmer.
- In a small bowl, mix cornstarch and water to form a slurry. Stir slurry into the orange sauce and cook for 1–2 minutes, whisking constantly until thickened and glossy.
- Once the tofu is done baking, add it to the orange sauce and mix to coat. Cook for 1 more minute to caramelize slightly.
- Serve crispy orange tofu and roasted cauliflower over cooked rice, sprinkled with chili flakes or sesame seeds if desired.
Notes
- For extra flavor, marinate the tofu for 30 minutes before cooking.
- This dish pairs wonderfully with cooked rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg