Crisp tofu bites with a sticky chili-orange finish.
4 servings
Press the tofu, give it space and let the oven do the crisping. The orange-chili sauce takes three minutes and clings best when the tofu is still hot.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 1/3 cup orange juice
- 1 tbsp low-sodium soy sauce
- 1 tsp SweetMonkFruit
- 1/2 tsp chili flakes
- 1 garlic clove, grated
- 1 tbsp cornstarch
Method
- Heat oven to 425°F (220°C), toss tofu with cornstarch and arrange on a lined tray.
- Bake for 22-25 minutes, turning once, until the edges are crisp.
- Simmer orange juice, soy sauce, SweetMonkFruit, chili and garlic for 3 minutes, then toss with the hot tofu.
