Tuesday, January 29, 2013

Sesame Orange Tofu

This is a recipe I found a few years ago that originally used shrimp not tofu. I have made it with shrimp, chicken and tofu. It is a tasty treat in all 3 cases.


  • 1 large egg white
  • 1/8 cup cornstarch
  • 1/8 cup sesame seeds
  • Coarse salt and ground pepper
  • 1 package of tofu, drained, dried in paper towels and cubed
  • 1 TB olive oil 
  • 1/2 cup  orange juice
  • 1 tablespoons soy sauce
  • 1/2 tablespoon sugar
  • 4 scallions trimmed and thinly sliced ( you can use green onions or red onions)


  1. In a large bowl, whisk together egg white, cornstarch, sesame seeds, 1/2 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add tofu and toss to coat.
  2. Heat 1/8 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook tofu until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
  3. Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return tofu to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

I served my tofu with Roasted Green Beans and steamed, brown rice.

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