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Orange Tofu Noodles
Freshly squeezed orange juice adds a satisfyingly sweet and tangy flavour to the sauce, which we use to coat our oven-baked crispy tofu. We love to serve with noodles, but fluffy rice will also be just as delicious.
Ingredients
Ingredients
- firm tofu
- vegetable oil
- cornflour
- large oranges
- maple syrup
- light soy sauce
- rice vinegar
- udon noodles, or buckwheat noodles
- sesame oil
- red pepper, sliced into chunks
- green pepper, sliced into chunks
- garlic cloves, peeled + finely chopped
- fresh ginger, peeled + finely chopped
Method
- 1
Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.
- 2
Tear the tofu into bite size pieces and add it to a mixing bowl. Drizzle the tofu with the vegetable oil, sprinkle with 2 tbsp cornflour then toss until the tofu is fully coated. Transfer the tofu to the lined baking tray and bake for 30 minutes turning halfway.
- 3
Next grate 1 orange until you have 1 tsp of zest then combine the zest in a mixing bowl with the juice from the 2 oranges, maple syrup, soy sauce, rice vinegar and the remaining 1 tablespoon of cornflour. Whisk until smooth then set aside for later.
- 4
Now cook the noodles as per the packet instructions and drain them once done.
- 5
Place a wok on a high heat and add the sesame oil. Once the wok is hot, add the red peppers, green peppers, garlic and ginger and stir fry for 2 minutes.
- 6
Then add the orange sauce that you made earlier to the wok and cook for 1-2 minutes until it thickens.
- 7
Add the crispy tofu and the cooked noodles to the wok and stir until everything has combined.
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