Ingredients

The following ingredients have 4 Servings
  • 1 (14 oz) container extra firm tofu, patted dry and pressed for at least 15 minutes
  • 1 tablespoon toasted sesame oil, or your favorite oil
  • 1 teaspoon tamari, or soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pure maple syrup
  • 1/4 teaspoon rice wine vinegar
  • 2 teaspoons arrowroot or corn starch
  • Orange Sauce
  • 1/2 cup orange juice, I like to use fresh squeezed
  • 1/4 cup water
  • 2 tablespoons low sodium tamari
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons pure maple syrup
  • 1 clove garlic, grated
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons arrowroot powder or cornstarch

Instruction

  • re-heat oven to 400 degrees F.  In a medium sized bowl, whisk together the sesame oil, tamari, garlic powder, maple syrup and vinegar.
  • Cut the pressed tofu into bite sized pieces and place in the oil mixture.  Use a spoon or spatula to stir the tofu and make sure it’s completely coated.  Next, sprinkle over 1 teaspoon of the arrowroot powder and mix well until all the tofu is coated.  Then, sprinkle on the remaining teaspoon of arrowroot powder and give a gentle mix just until you can’t see the dry white powder anymore.
  • Line a large baking sheet with a non-stick mat or parchment paper.  Pour the tofu and and arrange it so that none of the pieces are touching each other.  Bake tofu for about 25-30 minutes, until golden and crispy, stirring 2-3 times during the baking.  Let tofu sit for a few minutes to crisp up even more.
  • Add all orange sauce ingredients to a jar or bowl and whisk until combined.  Heat a large skillet over medium heat and pour in orange sauce.  Cook until thickened, about 5 minutes.  Add crispy tofu and mix together.  Enjoy over rice, if desired.