Kristy's Le Tofu Orange | The Best Recipes

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Kristy's Le Tofu Orange

"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!"

Ingredients :

  • 1 (14 ounce) package baked firm tofu, cut into 1-inch cubes
  • 2 tablespoons olive oil, or as needed, divided
  • 12 ounces riced cauliflower (such as Trader Joe's®)
  • 2 onions, chopped
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • 2 green bell peppers, chopped
  • 2 tablespoons water
  • 1 tablespoon orange liqueur (such as Grand Marnier®)
  • 1 tablespoon soy sauce
  • 2 red chile peppers, shredded
  • 1 pinch salt

Instructions :

Prep : 30M Cook : 4M Ready in : 59M
  • 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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