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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Ingredients

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

Method

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.