Crispy Orange Chili Tofu

This was right up my alley because I LOVE Chinese food and lately I’ve been loving crispy tofu. I love the texture, crispy on the outside and slightly chewy in the inside, and love that it takes on any flavor. I found this recipe in the Bosh cookbook I got for Christmas and wanted to add in more veggies so it wasn’t just tofu over rice. I decided on red bell peppers and green beans to add color to this orange dish. It’s simple to make and I made it healthier by baking the tofu until crisp, and taking out the oil in the recipe. It wasn’t my favorite recipe I’ve ever made because you expect it to be sweeter than it is from the orange juice and sweet chili sauce but it’s kind of a mild spicy from the sriracha sauce, so it’s pretty sweet and spicy. If you’re into that, then this could be for you!

Crispy Orange Chili Tofu

Here’s the original recipe:

Below are my edits:

1 sauteed the red bell pepper and green beans first before adding them in to the sauce with tofu.
I also added more sweet chili sauce than it called for, and used sriracha as my chili sauce.

To bake tofu until crispy– drain and press liquid out of tofu, cut into slices and then let it drain on a towel for 15-20 minutes. Toss with a splash of soy sauce and pepper then lay on parchment. Bake on 400* for 25-30 minutes.

 

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