Seville orange & Sichuan pepper crispy tofu

Name: Seville orange & Sichuan pepper crispy tofu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 280 g pack The Tofoo Co Crispy Original Bites; 1 tbsp sesame seeds; Thai sticky rice, to serve

A source of vitamin C paired with ginger, garlic and chilli makes this the ideal meal for when winter sniffles arrive. The convenience of ready-made crispy tofu will save you from splattering oil all over your stove.

3 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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280g pack The Tofoo Co Crispy Original Bites
1 tbsp sesame seeds
Thai sticky rice, to serve

Orange & Sichuan pepper sauce

250g light brown soft sugar
2 Cooks’ Ingredients Seville Oranges (scrubbed), zest of 1, juice of all (to make 100ml)
2 tbsp red wine vinegar
50ml light soy sauce
1 tbsp sriracha
20g ginger, peeled and grated
2 clove/s large cloves garlic, finely chopped
1 green chilli, deseeded and finely chopped
1 tsp Sichuan peppercorns, roughly crushed

Preheat the oven to 200°C, gas mark 6. Put the tofu bites on a baking tray and bake for 18-20 minutes, turning halfway, until crispy and golden.
Meanwhile, make the sauce. Put the sugar and orange juice in a saucepan and gently heat until the sugar dissolves and turns an amber caramel (6-8 minutes). Increase the heat and bubble for a further 15 minutes or until the sauce has reduced slightly and become syrupy.
Add the remaining ingredients and cook for a final 5 minutes over a low heat. Toss through the crispy tofu and sprinkle with the sesame seeds. Serve with sticky rice and steamed pak choi, if liked.

Typical values per serving when made using specific products in recipe