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My review
Kristy's Le Tofu Orange
6
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!"
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Ingredients
59 m servings 299Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
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...
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...
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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...
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...
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!