INGREDIENTS

  • 1 16 oz block of firm or extra firm tofu
  • 1 tsp coconut oil
  • 2 garlic cloves, minced
  • 1 inch knob ginger, peeled and minced
  • 1 cup Florida Orange Juice
  • 1 1/2 tbsp tamari (or soy sauce)
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 1/4 cup warm water
  • 3 tsp tapioca starch (arrowroot or cornstarch works too)
  • salt and pepper, to taste
  • 1 cup unsweetened, dried coconut

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Cut up tofu into bite-sized blocks and place on a baking sheet.
  3. Bake for 25 mins.
  4. Meanwhile add coconut oil to a large pan over medium heat.
  5. Add in garlic and ginger and cook for 2 mins.
  6. Top with orange juice, tamari, rice wine vinegar and sesame oil and raise heat to high.
  7. Bring mixture to a boil.
  8. Add tapioca starch to warm water and stir to form a slurry.
  9. Add slurry to orange mixture and bring to a boil before stirring vigorously. Repeat this process 3-4 times or until mixture has reduced to half.
  10. Add in tofu and stir to coat with mixture.
  11. Lay dried coconut on a large plate and add tofu 3-4 pieces at a time. Use a fork to toss in coconut until coated.
  12. Serve immediately with rice and veggies.

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