Crispy Orange Ginger Tofu with Snap Peas

This is the perfect recipe to fill your Chinese takeout cravings, made a little healthier at home. The chewy tofu stands up to the sticky orange sauce, and the blistered snap peas contribute a delightful crunch. Pro tip: try freezing and thawing you… — This is the perfect recipe to fill your Chinese takeout cravings, made a little healthier at home. The chewy tofu stands up to the sticky orange sauce, and the blistered snap peas contribute a delightful crunch. Pro tip: try freezing and thawing your tofu beforehand for a chicken-like texture. (Photo source: Alec Tilly)

| Yield: 3-4 servings | Time: 1 hour |

Ingredients

1 block firm tofu, drained and patted dry

3 tablespoons cornstarch

2 tablespoons oil

1 cup jasmine rice

orange-ginger sauce

1/2 cup fresh-squeezed orange juice (from 1-2 oranges)

zest of 1 orange

1/4 cup soy sauce

3 tablespoons rice vinegar

2-inch knob ginger, grated

2 large cloves garlic, grated

3 tablespoons maple syrup

1 tablespoon sesame oil

2 teaspoons cornstarch + 2 tablespoons water, mixed together

blistered snap peas

1 pound snap peas, ends trimmed

1 tablespoon sesame oil

2 tablespoons rice vinegar

sea salt

sesame seeds + spring onions, for serving

Preparation

Press the tofu to remove excess water: wrap the block in a kitchen towel, place it on a cutting board, and stack a heavy pan or a few cookbooks on top for 30 minutes. This small step does wonders for the texture.

Combine the jasmine rice in a medium pot with 1 1/2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and keep covered. Set aside.

Meanwhile, whisk together the sauce with everything but the cornstarch and water.

After the tofu has been pressed, cut it into even cubes of desired size. Place the cubes in a large bowl and toss with the cornstarch.

Heat the 2 tablespoons of oil in a large skillet over medium-high. Once very hot, add the tofu in a single layer, searing undisturbed for a few minutes before flipping to the other side. After one flip, toss the pan around to sear the other sides. Transfer to a large bowl.

Add the orange-ginger sauce right into the hot pan. It will bubble and simmer. After a few minutes of cooking, add the cornstarch slurry and allow it to thicken over low heat. Toss the crispy tofu in the sauce.

Meanwhile, add the sesame oil and snap peas to another very hot pan. Add the sea salt, the rice vinegar, and toss to combine. Once they are blistered, it’s ready to serve.

Fluff the rice with a fork, top with the orange tofu and and snap peas. Garnish with lots of sesame seeds and sliced green onions.

Zero waste tips

Buy the snap peas and spring onions loose in a paper bag from the farmers market to avoid a plastic. (Better yet, grow your own.)
Wherever possible, buy your oils, maple syrup, soy sauces, and vinegars in bulk and refill the same bottles over again. It can be fun to go in on large quantities with friends.