Sticky Orange Tofu
This fresh and zesty take on the popular Chinese takeout classic is full of bright, citrusy flavour. It's sweet, sour, tangy and tasty, perfect on its own or in a Chinese-style spread. As long as your tofu is pressed, it can be on the table in the time that it takes to cook your rice, so it's a great option for when you want something light and flavourful in a hurry.
Serves
Ingredients
For the tofu
<item-todo-done>8 tbsp cornstarch<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>2 x 280g block of firm tofu<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done>
For the sauce
<item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>1 tsp ginger paste<item-todo-done><item-todo-done>1 tsp garlic paste<item-todo-done><item-todo-done>1 tbsp cornstarch<item-todo-done><item-todo-done>250ml orange juice<item-todo-done><item-todo-done>70g caster sugar<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done>
For the rice
<item-todo-done>1 tsp fine sea salt<item-todo-done><item-todo-done>150g basmati rice<item-todo-done><item-todo-done>300ml cold water<item-todo-done>
To serve
<item-todo-done>1 tsp sesame seeds<item-todo-done><item-todo-done>1 spring onion<item-todo-done>
Before you start
Wok | Saucepan | Mixing bowl | Plate lined with kitchen roll
Make the jasmine rice
- Rinse the rice under cold water for 1 minute
- Tip into the saucepan, sprinkle in the salt and pour over the water
- Cover and bring to the boil
- Turn the heat down to the lowest setting and leave covered for about 12 minutes
Prepare the tofu
- Open the tofu and squeeze out the excess water
- Rip the tofu in to long nugget-like pieces and put them in a bowl
- Sprinkle over the cornstarch, salt and pepper and toss to coat and cover
- Warm an inch of vegetable oil in the wok over medium high heat (when the end of a wooden spoon bubbles, the oil is ready for frying)
- Add the tofu to the oil and fry, turning occasionally until golden and really crispy
- Use tongs to remove the tofu from the pan and set the tofu down on the lined plate
- Pour the oil into a bowl in preparation for safe disposal and wipe down the wok with some kitchen roll
Make the sauce
- Zest the orange
- Add the orange juice, sugar, vinegar, soy sauce, ginger, garlic and chilli to the wok and simmer over medium to high heat until the sauce has thickened to become the consistency of a thin syrup
Finish and serve
- Trim and finely slice the spring onions
- Spoon the rice into serving bowls
- Add the tofu and orange zest to the sauce and stir to coat and combine
- Spoon the tofu over the rice, garnish with spring onions and sesame seeds and serve immediately