Sticky Orange Shallot Tofu


when i was in junior high we had a Japanese foreign exchange student who lived with us, Yuko Osawa. she taught me that kids in high school can be annoying (“art class boy”), Japanese candy is made of seaweed, and you can use cornstarch to fry chicken. thought i’d give the cornstarch a go with tofu…thanks to inspiration from Yuko, this is a brilliant family favorite!

– ingredients –

  • 1 pkg extra firm tofu
  • 4T corn starch, divided
  • 1T flax seed meal
  • 6T almond milk divided
  • 2 shallots
  • 4 cloves garlic
  • 2T olive oil
  • 3T whole wheat flour
  • 1 tsp sesame oil
  • zest and juice of 1 orange
  • 2T amino acids
  • 1T rice vinegar
  • 1T agave
  • 1T soy sauce


– directions –

  1. drain and dice tofu, then toss with 3T corn starch
  2. combine flax seed meal and 3T almond milk; allow to sit 10 mins.
  3. meanwhile chop shallots and garlic; heat olive oil in a skillet over med heat
  4. add flour and remaining 3T almond milk into flax mixture, then toss in tofu
  5. add 1/2 o the tofu to the preheated skillet and brow; drain on paper towels and brown remaining tofu and drain
  6. in the same skillet, add the shallots and cook until translucent
  7. toss in the garlic until fragrant, then add sesame oil, orange zest, amino acids, rice vinegar, and agave
  8. once combined add in the tofu and cook until pan is dry
  9. add in the orange juice, remaining Tablespoon of cornstarch, and 1 T soy sauce

note: we serve this sticky orange shallot tofu over brown rice with sauteed spinach.



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