|Jenna'sVersion - with shrimp and navel oranges|
This is what I came home with; firm tofu, chilli peppers, shallots, garlic, blood oranges, brown rice noodles, and a jar of Simly Fit 70% fruit Orange Marmalade.
Once you are done with the Tofu, you saute your shallots, garlic and peppers until soft.
Then start building your sauce.
Serve over a bed of brown rice noodles, sprinkle with some almonds
and serve with a fresh wedge of blood Orange!
Here is what you need to do to make yours!
1 block of firm tofu drained and chopped into bite size pieces
4 cloves garlic, minced
2 shallots, finely chopped
2 blood oranges, zest and juiced
6 tbsp orange marmalade
½ cup reduced sodium soy sauce
4 Thai chili peppers (optional but recommended)
¼ tsp red pepper flakes
¼ cup cornstarch
4 tbsp canola oil, divided
1 cup brown rice noodles, cooked as per the package directions
Sprinkle the cornstarch on a large plate. Pat the tofu dry with paper towels then toss in the cornstarch to coat.
Heat three tablespoons of oil in your skillet. Once sizzling hot, drop the tofu in the oil and fry on each side for about a minute or two until golden. The cornstarch should create a crunchy outer coating.
Remove the tofu from the pan and drain on a paper towel
In your same pan heat 1 tbsp of canola oil over medium heat. Once hot, add the minced garlic, shallots, orange zest and thai chili peppers. Saute briefly for about two minutes until garlic and shallots are soft.
Add the soy sauce, orange juice, orange marmalade and red pepper flakes to the pan and stir well to combine. Mixture should be bubbling. Continue simmering until sauce thickens, about five minutes or so. It should become very, very thick. Once thick, turn off heat. Remove and toss out the peppers.
Toss tofu in the orange sauce. Serve over brown rice noodles with almonds and blood orange wedge ontop. Don’t eat the chili peppers!