Description
Gluten free and vegan orange cashew tofu. Made with no added sugar and super simple ingredients!
Ingredients
Scale
For the sauce:
- 1/3 cup coconut aminos*
- 2 tbsp rice vinegar
- 2 tablespoons tomato paste
- Juice of 1 orange
- 1 tbsp tapioca starch
- 1 tsp of sesame oil
- 3 cloves garlic, minced
- 1/2 tsp ground ginger or 1 inch piece of fresh ginger minced
- Few good cracks of black pepper
- Red pepper flakes, to taste
For the tofu:
- 14 oz extra firm tofu, pressed to remove excess liquid and cut into squares or cubes
- Sea salt
- 2 tbsp avocado oil
- 1/3 cup cashews
Serve with:
- rice, quinoa, or noodles
- roasted or steamed veggies (cauliflower, broccoli, spinach, etc.)
- green onion
- sesame seeds
Instructions
- If serving with rice and veggies, prep those first.
- Press the tofu using a tofu press, or by wrapping in paper towels and placing between a cutting board and anything heavy (stack of books, heavy plate or pan, etc.). Allow to press for 15-20 minutes, then season with sea salt.
- Next, make the sauce by whisking all ingredients together until well combined.
- Heat a skillet over medium heat with the avocado oil. Once hot, add the tofu and sear on each side for 3-4 minutes, until crispy.
- Remove tofu from the pan and carefully drain excess oil into a small bowl.
- Reduce heat to medium low and return tofu to the pan. Stir in sauce and cashews. Allow sauce to thicken while occasionally spooning the glaze over the top of the tofu. Simmer for 5-7 minutes and serve.
Notes
*I do not recommend subbing the coconut aminos with soy sauce or another alternative- the sauce will be too salty!