-
-
My review
Kristy's Le Tofu Orange
Kristy Ratliff
"Spice up weeknight dinner with this flavorful dish made with tofu and bell peppers cooked in orange liquor and served with riced cauliflower. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
59 m servings 299 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Wrap tofu in a paper towel and cover with plate; rest until moisture is removed, about 10 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower; cook and stir until tender, about 5 minutes.
- 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.
- Remove paper towel from tofu; discard. Place tofu onto heated baking sheet using heatproof gloves.
- 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.
- 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.
- 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.
- Sprinkle soy sauce into the wok. Fold in tofu until coated.
- Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers; season with salt.
Nutrition Facts
Per Serving: 299 calories; 15.7 g fat; 21.1 g carbohydrates; 19.3 g protein; 0 mg cholesterol; 779 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 79 Ratings
-
-
-
-
-
Most helpful positive review
11/11/2016
Surprise your kids with this flavorful recipe. This is a great recipe to use to introduce tofu to your family. They'll be surprised at how flavorful the tofu is and how similar the riced caulifl...
Most helpful critical review
9/28/2016
This was good, and a nice change of pace from the usual stir-fry. I made the stir-fry part exactly as written. (I served it over jasmine rice instead of cauliflower.) I do love riced cauliflower...
Most helpful
Most positive
Least positive
Newest
9/28/2016
This was good, and a nice change of pace from the usual stir-fry. I made the stir-fry part exactly as written. (I served it over jasmine rice instead of cauliflower.) I do love riced cauliflower...
11/11/2016
Surprise your kids with this flavorful recipe. This is a great recipe to use to introduce tofu to your family. They'll be surprised at how flavorful the tofu is and how similar the riced caulifl...
11/11/2016
The tofu was really great, and I would not have called myself a tofu fan before!
10/20/2016
I made this recipe as written and liked it, however, I would suggest some changes to the process. I baked the Tofu in the oven as directed, but found it to be an unnecessary step. You can easily...
10/16/2016
This is a deliciously different way to serve tofu. I had to make a couple of changes. I only had regular firm tofu that I pan fried. I also used orange blossom water instead of liqueur and red b...
9/29/2016
First I do need to say that I am not crazy about tofu to begin with, but I do try out different recipes using it from time to time just to give it another try. This was decent. I agree with LilS...
9/13/2016
This recipe has a nice light flavor. I might even add double the amount of liqueur next time. Cauliflower rice is my new favorite vegetable and hadn't thought of serving it with tofu...so I am g...