Tofu a l’Orange is an Asian twist on the classic dish that uses tofu instead of duck. Considering March is National Nutrition Month, now is the perfect time to focus on healthy eating. Small steps – like reducing your fat intake and eating more vegetables – can have a positive impact on how you look, think, and feel.
- 1 House Foods Premium Tofu or Organic Tofu, Extra Firm
- 2 Teaspoon paprika
- 1 Teaspoon lemon pepper
- 2 Teaspoon garlic powder
- 2 Teaspoon onion powder
- 1 Teaspoon chili powder
- 1/2 Teaspoon turmeric
- 1/2 Teaspoon salt
- 1 Tablespoon olive oil
- 2 Tablespoon rice vinegar
- Cooking spray
- 3 Tablespoon extra virgin olive oil
- 1 1/2 Cup diced onions
- 2 cloves garlic, crushed
- 1 Tablespoon agave nectar
- 3 Tablespoon balsamic vinegar
- 1/2 Cup golden raisins
- 1 Cup orange juice
- 3 Tablespoon all fruit apricot jam
- 1 1/2 Cup vegetable broth
- 1 Tablespoon seasoned rice vinegar
- 1/2 Teaspoon salt
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper and spray lightly with cooking spray.
Squeeze as much liquid as possible out of the tofu and dice into 1-inch cubes.
In a mixing bowl, create spice marinade with sweet paprika, lemon pepper, garlic, onion and chili powder, turmeric and salt.
Carefully toss it all together so all the spices coat the tofu.
Add olive oil and rice vinegar and toss again.
Arrange tofu in a single layer on prepared baking sheet.
Bake at 400 degrees for 30 minutes.
In the mean time, heat up 3 tablespoons of olive oil in a large skillet.
Add diced onions and crushed garlic and cook until they begin to soften (4 minutes).
Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
Add raisins and orange juice and apricot jam.
Add vegetable broth, rice vinegar and salt. Cook at medium-high heat for 5-7 minutes.
Add baked tofu, reduce heat and simmer for 20-25 minutes. (The soupy mixture should cook down into a glaze.)
Serve over rice.