Fiery Tofu with Red Chiles, Orange, and Ginger

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Many purchased Asian sauces are laden with salt and sugar. The homemade version used to coat the tofu here calls for fresh ingredients and just a touch of reduced-sodium tamari.

  • 3/4-cup servingServings

Ingredients

  • ⅓ cup orange juice
  • 18 oz. extra-firm tofu, drained and halved lengthwise
  • ⅓ cup lime juice
  • ⅓ cup pure maple syrup
  • 6 small dried red chiles (such as chile de arbol), divided
  • 4 large garlic cloves
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. grated orange zest
  • 3 tsp. canola oil, divided
  • 1 medium onion, sliced (1½ cups)
  • 2 Tbs. chopped cilantro
  • 1 Tbs. low-sodium soy sauce

Preparation

1. Line plate with paper towels. Place tofu on paper towels, cover with more paper towels, and top with another plate and heavy can. Let drain 15 minutes. Cut tofu into ¾-inch cubes.

2. Meanwhile, blend orange juice, lime juice, maple syrup, 3 red chiles, garlic, ginger, and orange zest in bowl.

3. Heat 2 tsp. oil in large nonstick skillet over high heat. Add remaining 3 chiles, and sauté 2 minutes, or until toasted. Transfer to plate. Add tofu to same pan, and sauté 10 minutes, or until golden brown. Transfer to plate with chiles. Add onion and remaining 1 tsp. oil to pan, and sauté 5 minutes, or until onion is golden and beginning to soften. Return tofu and chiles to pan. Stir in chile sauce, cilantro, and soy sauce, and reduce heat to medium. Simmer 20 minutes, or until onion is very tender, liquid evaporates, and sauce coats tofu, stirring occasionally. Serve over brown rice, if desired.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 184
  • Carbohydrate Content: 22 g
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Sodium Content: 124 mg
  • Sugar Content: 14 g