@roxyandben’s Crispy Tofu Cutlets With Sticky Orange Glaze

3
Persons
Minutes

Ingredients

For the tofu cutlets:

  • 160ml (2/3 cup) orange juice
  • 1 tbsp rice vinegar
  • 3 tbsp Kikkoman Soy Sauce
  • 3 tbsp maple syrup
  • salt + pepper
  • 2 x 200g Vivera’s Quick Marinating Firm Tofu
  • 60g (1 cup) vegan-friendly cornflakes
  • 4 tbsp plain flour
  • 80ml (1/3 cup) plant-based milk
  • vegetable oil
  • 1/2 thumb of fresh ginger, peeled + grated
  • 3 garlic cloves, peeled + grated
  • 1/2 orange, zest only
  • 1/2 tsp sesame oil

 

To serve:

  • jasmine rice for 3 people
  • 2 spring onion, thinly sliced
  • 1/2 carrot, thinly sliced
  • 100g red cabbage, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • sesame seeds, to serve (optional)
Preparation
  1. Combine the orange juice, rice vinegar, soy sauce, maple syrup and a big pinch of pepper in a mixing bowl, then set aside.
  2. Remove the tofu from its packaging and slice each block in half to create 4 rectangular cutlets. Add the tofu to a dish with raised sides, then pour over the marinade and leave for 5 minutes or so at room temperature.
  3. Meanwhile, place a clean tea towel on a worktop and pour the cornflakes on top. Wrap the tea towel, then use a rolling pin to crush the cornflakes into small pieces. Pour the cornflakes into a bowl, then add the plain flour and milk to separate bowls.
  4. While the tofu is still marinating, start cooking the rice as per the packet instructions, then leave to one side with the lid on. Next, add the spring onion, carrot and red cabbage to a mixing bowl. Pour in the remaining rice vinegar and maple syrup, followed by a pinch of salt. Mix well, then set aside for later.
  5. Pick up a piece of tofu and shake off any excess marinade, then drop it into the flour. Make sure it’s well coated, then drop it in the milk. Again, make sure it’s well coated, then shake off any excess milk before dredging it all over in the cornflakes and transferring the tofu to a plate. Repeat for the remaining tofu.
  6. Add a splash of oil to a pan on a medium heat. When the oil is hot, add the tofu and cook for 2-3 minutes on each side or until it’s crispy all over, then transfer to a wire rack and sprinkle with a pinch of salt.
  7. Quickly wipe out the pan, then pour in the marinade, followed by the ginger, garlic and orange zest. On a medium-high heat, quickly heat the marinade until it thickens into a sticky glaze, then stir in the sesame oil and remove it from the heat.
  8. To serve, slice the cutlets, then add the rice to bowls, followed by the coleslaw, tofu cutlet slices and pour over the glaze. We also like to top with sesame seeds.

Enjoy your meal!

  • – Je maakt het met

    Quick Marinating Firm Tofu

    Usp Leaf
    Ideal for stir-frying, marinating, and breading
    Usp Leaf
    Absorbs marinades in 5 minutes
    Usp Leaf
    Pre-frozen
    Usp Leaf
    Organic
    Usp Leaf
    Rich in protein
    Usp Leaf
    Made from European soybeans
    Remove the tofu from the packaging and press out the excess moisture from the block. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu becomes.
    Remove the tofu from the packaging and gently press out the moisture from the block. Then cut the tofu into cubes and get cooking. The longer the cooking time, the firmer the tofu will become.
    Take the tofu out of the packaging and press the block gently to remove the excess moisture. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu will become.
    Bekijk het product: Quick Marinating Firm Tofu

    View the product

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