Orange Tofu Skewers
- 1 block tofu very firm (14oz)
- 2 tablespoons neutral oil
- 3 oranges zest & juice
- 1/2 teaspoon ginger minced
- 4 garlic cloves minced
- 1/2 teaspoon red chili pepper flakes
- 1/4 cup coconut sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8-10 skewers
- If you are using wooden skewers, soak them in water for about 30 minutes before cooking.
- Drain the tofu thoroughly.
- Place the block of tofu in a clean baking dish, and weight it down with a fairly heavy pot. This will press out the remaining liquid. Leave for about 45 minutes.
- When it’s ready, slice the tofu into long sticks.
- Remove the skewers from the water if you’re using wooden ones.
- Thread them through the tofu lengths without piercing at the far end.
- Make the sauce while you’re waiting on the tofu.
- Heat the oil in a pan at a medium-high setting.
- Add the garlic and sauté for a minute or two
- Next, add the ginger and red pepper flakes, and cook for another 2 minutes.
- Sprinkle in the orange zest, stirring for a minute.
- Stir in the orange juice and sugar, and bring to a bubbling simmer.
- In a small bowl, mix the cornstarch and the water until smooth. Pour it into the pot with the sauce, and simmer for another 5 minutes until thickened.
- Lightly oil the grill at a medium setting.
- Place the tofu skewers on a medium-hot grill for about 2 to 3 minutes on each side – just until there are grill marks.
- Turn several times, brushing with more sauce as it caramelizes.
- When it’s crispy on the outside, serve immediately.
- Place the tofu skewers in a baking sheet, and drizzle with any remaining sauce.
- Set the oven to broil, and place the baking sheet on a middle rack.
- Turn them over every minute or two, until the tofu crisps on the outside and the sauce caremelizes.
- Serve immediately.