RECIPE: Orange Tofu

INDREDIENTS

• 600g firm tofu
• 1/4 cup cornstarch
• 2 tablespoons of sesame oil
• 1 cup basmati rice (dry)
• 2 bell peppers cut into strips
• 1 punnet of bok choy, about 250g

Sauce

• 1 tablespoon of rice vinegar
• 1/4 cup soy sauce
• Juice of one medium orange (about ¼ cup juice)
• Zest of a medium orange
• 2 teaspoons minced garlic
• 1 teaspoon chopped ginger
• 2 table spoons of sugar
• 2 table spoons of brown sugar
• 1/4 cup low sodium vegetable or chicken broth
• 1 tablespoon cornstarch

STEPS

1. Cook the rice according to the directions on the package.
2. In a bowl, roughly break up the tofu with your fingers. Add the cornstarch and mix well. Cook in a skillet over medium heat with 1 tablespoon sesame oil, stirring regularly, until golden.
3. Meanwhile, sauté the vegetables in a large skillet over medium heat with 1 tbsp oil and prepare the sauce. To do this, combine the ingredients for the sauce in a small pot, except for the broth and cornstarch. Instead, mix these 2 ingredients together in a small bowl until smooth, then add them to the mixture. Cook over medium heat, bring to a boil and simmer until the mixture thickens (about 5 minutes). Remove from the heat and pour over the golden tofu. Serve with hot rice and vegetables.

NUTRITIONAL VALUES

• Calories: 525 calories
• Protein: 31g
• Carbohydrates: 74g
• Lipids: 15.5g

TIPS

• A little broth of your choice can be added to help the bok choy cook and prevent them from burning.
• The tofu could also be cooked in an air fryer for an even crispier effect.
• If you prefer a stronger orange flavor, feel free to add more juice and zest.

Joanie Séguin, Dt. P.

Nutristionnist at AXiO Sport Medicine Clinic

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