Скачать с ютуб Crispy Orange Tofu | Easy High Protein Plant-Based Recipe в хорошем качестве

Crispy Orange Tofu | Easy High Protein Plant-Based Recipe

FREE High-Protein Vegetarian Meal Planner: https://www.mightyherbivore.org/meal-... *Ingredients* 1 (14-oz.) pkg. extra-firm (or super-firm) tofu, drained ¼ cup plus 1 Tbsp. cornstarch, divided 4 Tbsp. olive oil, divided ½ tsp. kosher salt, divided ½ cup fresh orange juice (from 2 to 3 oranges) ¼ cup lower-sodium soy sauce 2 Tbsp. rice vinegar 1 Tbsp. maple syrup or agave syrup ½ tsp. ground ginger ¼ tsp. crushed red pepper flakes 4 cups small broccoli florets 1 red bell pepper, thinly sliced 1 cup thinly sliced red onion 2 minced garlic cloves Thinly sliced green onion and toasted sesame seeds for garnish (optional) Brown rice for serving *Instructions* *Note: You will use the same skillet for every step of the recipe. Make sure all ingredients are prepped at the start because it comes together quickly.* Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu. Slice tofu into cubes, and place in a large bowl. Add ¼ cup cornstarch and toss to coat. Heat 2 Tbsp. of the oil in a large nonstick skillet over medium-high. Add tofu and cook until golden-brown on all sides, about 10 minutes. Season with ¼ tsp. salt, and transfer to a clean plate. Return skillet back to burner over medium-high.**While tofu cooks**, prepare orange sauce by combining orange juice, soy sauce, vinegar, maple syrup, remaining 1 Tbsp. cornstarch, ginger, and chili flakes in a large glass measuring cup or bowl. Stir with a whisk until smooth; set aside. Heat remaining 2 Tbsp. oil in the same skillet you cooked tofu in. Once hot, add broccoli, red bell pepper, and red onion; cook 5 to 6 minutes, stirring often, until tender. Add garlic; cook 1 more minute, until aromatic. Season vegetables with remaining ¼ tsp. salt, and transfer to a bowl.Pour orange sauce in skillet and bring to a boil (the sauce will thicken quickly). Add tofu and toss to thoroughly coat in sauce. Remove skillet from heat. Add a serving of rice to each of four bowls, and top with sautéed veggies and orange tofu. Serve immediately.