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HL Café’s Orange Chili Ginger Tofu
- 1 lb firm tofu, cubed
- 2 Tbsp vegetable oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 cups orange juice
- 2 Tbsp rice wine vinegar
- 1/3 cup tamari
- 1 1/2 tsp sambal chili sauce
- 2 Tbsp rice syrup
- 1 Tbsp arrowroot powder
Preheat oven to 400°F. Drain tofu well and blot to remove any excess moisture. Toss with oil, salt, and pepper, and roast until golden brown and crispy. Meanwhile, combine remaining ingredients except for arrowroot powder in a small sauce pan and simmer together until starting to thicken, about 5 minutes. Make a slurry with the arrowroot powder and a little water, add to the sauce, and continue simmering for another 5 minutes or until thickened. When the tofu is browned, remove from oven and toss with enough sauce to generously coat. There will be extra sauce. Return to oven and bake until sauce is caramelized and bubbly.
Posted in: Gluten-Free, Gluten-Free Appetizers, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Vegan, Vegan Appetizers, Vegan Entree, Vegan Fall, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Entree, Vegetarian Fall, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter
