If you ask me what my favourite meal is, I’m almost bound to say Marmalade Tofu. I recently discovered that I could elevate my simple dish by adding chilli jam to the mixture and it was mind-blowingly good!
Whilst I could eat marmalade tofu by itself, this twist on an orange salad makes this a super easy meal to put together, and satisfies you in more ways you could think with taste and texture. Give it a go, I dare you!
Orange Tofu Salad
4
servings10
minutes10
minutes20
minutesKeep the screen of your device on
Ingredients
- Marmalade Tofu
Oil
450 Grams 450 Firm Tofu, pressed & cut into triangles
1/2 Cup 1/2 Cornflour
1/2 TBS 1/2 Vegetable Stock Powder
3 TBS 3 Marmalade
1 tsp 1 Chilli Flakes
OR
1 TBS 1 Chilli Jam
1 TBS 1 Water
- Salad
Lettuce
Pre-cooked Quinoa
Cucumber, sliced
Red Capsicum, diced
Orange, peeled & sliced
Directions
- Toss the pressed tofu triangles in a bowl or bag with the cornflour to cost evenly.
- Heat oil in a frypan on medium-high heat until hot and fry tofu until golden brown and crispy, seasoning each side with S&P. Do this in batches if necessary.
- Whilst the tofu is frying, combine the marmalade, chilli flakes (or chilli jam), and water in a small bowl to create your glaze.
- Once all tofu is cooked, return it all to the pan if cooked in batches and pour glaze over. Cook until glaze becomes thick and sticky. Enjoy!
