Monday, May 4, 2015

Pan Fried Sweet and Spicy Tofu

I always like to have a bit of extra sauce so I added some water and cornstarch to the sauce mixture.  It got nice and thick and gave us more sauce for dipping.  We enjoyed this dish with a side of Orzo Salad.

Pan Fried Sweet and Spicy Tofu

Spice Blend

1 & 1/2            teaspoon kosher salt
1 & 1/2            teaspoon garlic powder
1 & 3/4            teaspoon paprika
3/4                   teaspoon ground black pepper
3/4                   teaspoon onion powder
3/4                   teaspoon cayenne pepper
1                      teaspoon dried oregano
1                      teaspoon dried thyme
1/4                   teaspoon red pepper flakes   (optional)

1                      teaspoon brown sugar
1/4                   teaspoon salt

1                      pkg. extra firm tofu (not silken)
                        oil for sautéing

1/4                   cup orange marmalade
1                      tablespoon lime juice (or more if you add water to the sauce)
                        corn starch – teaspoon (if making more sauce)

Combine the seasoning in a small bowl and stir until evenly blended.  Add the sugar and the salt and blend.

Rinse, drain and pat dry tofu block.  Cut tofu into slices of your desired thickness.  I cut the blow in half, then I cut each half into 4 slices for a total of 8 thin rectangular slices.

Press the slices of the tofu into the spice blend and cover both sides with it.  Heat skillet with medium high heat and add oil.  Saute the tofu in the skillet for about 4 minutes.  Flip the slices and cook until both sides are browned.

Meanwhile, mix the orange marmalade and lime juice in a small pan over low heat.  I added some water and corn starch to stretch the sauce a bit.  Wisk until nice and thick.  Add the sauce to the tofu pan and stir it around until it coats all the tofu.  Turn the tofu slices so both sides are covered in the orange glaze.  We served with Orzo salad.

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