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Orange Ginger Tofu
I wish I better understood how to handle tofu. Another recipe from The Dinner Daily
8 oz. cubed tofu
2 tbs rice vinegar
1 tbs minced ginger
3 tbs orange juice
3 tbs soy sauce
4 tsp plain sesame oil
2 carrots, chopped
2 cups chopped broccoli
1. Drain tofu of all excess water. This is an intensive process; I ended up pressing it out with a heavy book and paper towels for several hours. You want it really dry.
2. Combine rice vinegar, ginger, orange juice, soy sauce, 2 tsp sesame oil in bowl.
3. Heat remaining oil in wok over medium heat.
4. Add tofu, carrots and broccoli and stir fry until tofu is lightly crisped (8 to 10 minutes).
5. Add sauce, stir to coat thoroughly, let cook for a few minutes.
8 oz. cubed tofu
2 tbs rice vinegar
1 tbs minced ginger
3 tbs orange juice
3 tbs soy sauce
4 tsp plain sesame oil
2 carrots, chopped
2 cups chopped broccoli
1. Drain tofu of all excess water. This is an intensive process; I ended up pressing it out with a heavy book and paper towels for several hours. You want it really dry.
2. Combine rice vinegar, ginger, orange juice, soy sauce, 2 tsp sesame oil in bowl.
3. Heat remaining oil in wok over medium heat.
4. Add tofu, carrots and broccoli and stir fry until tofu is lightly crisped (8 to 10 minutes).
5. Add sauce, stir to coat thoroughly, let cook for a few minutes.