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Kristy's Le Tofu Orange Recipe

Recipe by: Kristy Ratliff

"Spice up weeknight dinner with this flavorful dish made with tofu and bell peppers cooked in orange liquor and served with riced cauliflower. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!"

Directions
Ingredients
Nutrition

Directions

Prep30 m
Cook19 m
Ready In59 m

1Wrap tofu in a paper towel and cover with plate; rest until moisture is removed, about 10 minutes.
2Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower; cook and stir until tender, about 5 minutes.
3Preheat oven to 425 degrees F (220 degrees C). (If using a countertop convection oven, preheat to 400 degrees F (200 degrees C)). Place baking sheet inside to warm.
4Remove paper towel from tofu; discard. Place tofu onto heated baking sheet using heatproof gloves.
5Bake in the preheated oven, flipping once, until tofu is heated through, about 3 minutes per side in the conventional oven and 2 minutes per side in the countertop induction oven.
6Heat remaining 1 tablespoon olive oil in a wok on medium heat. Add onions and scallions; cook and stir until onions are slightly softened, about 5 minutes. Stir in garlic. Turn wok to high heat; stir in green peppers.
7Combine water and orange liqueur in a bowl. Pour 1 tablespoon liqueur mixture into wok; toss with 2 wooden spoons until mixed. Repeat with remaining liqueur mixture; cook and stir until evaporated, 3 to 5 minutes.
8Sprinkle soy sauce into the wok. Fold in tofu until coated.
9Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers; season with salt.