I am really enjoying creating recipes with tofu lately!
Did you know regular consumption of soy products, i.e. tofu, can help alleviate menopause symptoms, AND it can also help with lowering cholesterol.
The secret to making tasty tofu dishes is choosing extra firm tofu and pressing it before cooking. This helps remove excess moisture making for crispier tofu!
Download the recipe as a pdf below for easy saving and printing
PREP TIME: 20 MIN
COOK TIME: 20 MIN
FOR THE BASE 4 cups of (cooked) rice, white or brown 1 cup cauliflower rice FOR THE ORANGE SAUCE 2/3 cup (160 ml) coconut aminos* 4 tbsp rice vinegar 3 tbsp tomato puree 2/3 cup (160 ml) of orange juice 2 tbsp corn flour FOR THE TOFU 500g extra firm tofu Sea salt 2-3 tbsp avocado oil 50g cashews 2 chopped scallions (also known as spring/green onions) 2 bell peppers, diced Sesame seeds
DIRECTIONS 1. Press the tofu by wrapping it in paper towels and placing it between a cutting board and anything heavy, e.g. stack of books or a heavy pan (this removes any extra liquid) for 15 to 20 mins, then dice it into cubes & season with sea salt. 2. Cook your rice according to the directions on the package. When finished, mix the rice with cauliflower rice to up your veggie intake without even realising it! 3. Make the sauce by whisking all the ingredients until well combined. 4. Heat a frying pan over medium heat with the avocado oil. Once hot, add the tofu and sear on each side for 3-4mins, until crispy. 5. Add the peppers, onions, and fry for a few minutes until softened. 6. Stir in the sauce and cashews. Allow the sauce to thicken while occasionally spooning the glaze over the top of the tofu. Simmer for 5-7 mins. 7. Serve with the rice mixture and sprinkle over some sesame seeds to serve.
Maria is a registered dietitian in Ireland and Bermuda. She is passionate about making diet and nutrition education accessible to all. We hope you enjoy these recipes, and please reach out and let us know if you make them.