Ingredients: Tofu

14 oz firm tofu

2 tbsp cornstarch divided

1 tsp flour rice flour for crispier or all purpose

1/4 tsp salt

1/4 tsp garlic powder

1 pinch black pepper

Ingredients: Sauce

4 cloves garlic finely chopped

1 tbsp inch ginger minced

2 tbsp soy sauce

2 tbsp rice vinegar

1 cup fresh orange juice

3 tbsp maple syrup

1/4 cup water/broth

1.5 tbsp cornstarch 2 for thicker sauce

1 tsp sriracha or other hot sauce

1/8 tsp salt

Instructions:

Line a stoneware baking dish with parchment or grease.

Preheat the oven to 200 C.

Add cubed tofu to a large bowl.

Sprinkle 1 tbsp cornstarch, flour, salt, garlic, and pepper.

Close the top of the bowl with a plate or lid and shake to coat.

Add more cornstarch and shake again.

Spread in the stoneware dish.

Bake at 200 degrees Celsius for 25 to 35 mins.

Give the tofu a shake at the 20-minute mark.

Blanch the broccoli if using. (Tip: put it in a deep baking dish with water in the oven for 15 -20 mins).

Take it out when moving the tofu around).

Combine all the ingredients for Orange Sauce, except water and cornstarch in a saucepan.

Cook over medium heat to bring to a boil.

Mix cornstarch in the water well and add into the simmering sauce.

Mix and Cook for another 2 mins to thicken.

Stir well for even thickening. Taste and adjust salt, sweet, flavor.

Add the baked tofu to the sauce and toss to coat.

Take off heat.

Serve with the broccoli, garnished with scallions, pepper flakes, over rice or grains.

Time

Total : 45 minutes

Prep : 10 minutes

Cook : 35 minutes

Resting time : 0 minutes

Servings : 4 servings