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Orange Curry Tofu

Delicious curry flavor with the sweetness of orange, this Eastern-influenced dish will have your taste buds going wild with delight!
Course Main Course
Servings 2
Author Tiffani Wells

Ingredients

For the sauce...

  • 2 Tbsp coconut oil
  • 1 medium yellow onion. sliced
  • 1 red bell pepper, sliced
  • 1 garlic clove, minced
  • 1 tsp curry powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 3 large oranges (I used naval oranges)
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley (curly), chopped
  • 1 Tbsp 100% pure maple syrup
  • 1/4 tsp red chili flakes, or to taste (optional)
  • 2 Tbsp corn starch for grain-free substitute tapioca starch or arrowroot powder

For the tofu...

  • 12 oz extra firm tofu (1 block), drained and pressed (If needed, read above for instructions on how to press tofu)
  • 2 Tbsp corn starch for grain-free substitute tapioca starch or arrowroot powder
  • 1/4 tsp powdered ginger
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • pinch cayenne (optional)
  • oil of choice, for cooking

Everything else...

  • 1 cup cauliflower florets
  • 1 cup green beans, stems removed and cut in half
  • 2 servings cooked basmati rice, for serving (optional)

Instructions

  • Start by making your sauce. Squeeze the juice from all three oranges and set aside.
  • In a deep skillet, melt the coconut oil over medium heat. Once melted, add the onion, bell pepper, and garlic to the skillet. Sauté until onion is translucent. 
  • Add curry powder, salt, and pepper. Stir until the veggies are coated with the spices.
  • Add the orange juice, mint, parsley, maple syrup, and chili flakes if using. If needed, turn down heat to prevent boiling. Let simmer about 3 minutes.
  • While whisking, sift in the corn starch. Turn heat down more to keep sauce at a low simmer. Once sauce has thickened (just a couple minutes), turn off heat and cover the skillet with a lid. 
  • Take your pressed tofu and cut it into about 20 equal sized squares. 
  • In a medium mixing bowl, add corn starch, powdered ginger, salt, pepper, and cayenne if using. Stir to combine, then add tofu and carefully toss making sure to coat each piece with corn starch mixture.
  • Heat a large cast iron skillet to medium high-heat and add enough oil to coat the bottom. Once the oil is hot, add the tofu. Cook tofu about 2 - 4 minutes on each side, or until desired brownness. Once done, turn off heat and lay tofu on paper towels (or a clean kitchen towel), to absorb any excess oil.
  • Remove the lid from the sauce and turn the heat back up. Once hot, add cauliflower. Cover skillet with lid and turn heat down to medium-low to maintain a light simmer for 2 minutes.
  • After 2 minutes, add the green beans and return the lid to the skillet. Let simmer about 6 more minutes, or until veggies have reached your desired tenderness. 
  • Remove lid. Stir in tofu and cook in sauce until hot, turning heat up if needed. Eat as is, or serve over or along side basmati rice. Enjoy!