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Ingredientes
- 1 lb extra-hard tofu
- 1 Tbsp. soy sauce
- 2 tsp Asian sesame oil
- 1 tsp grated orange zest
- 4 Tbsp. orange juice, from 1 med orange
- 1 tsp warm red pepper flakes
- 2 Tbsp. peanut oil
- 1 lrg fennel bulb, bulb cut 1/2" strips
- 2 med clove garlic, chopped
- 1 Tbsp. fresh gingerroot, grated
- 3 med scallions, sliced thin
- 10 whl fresh basil leaves
Direcciones
- Drain tofu and cut into 3/4" thick slabs. Blot slabs dry on paper towels. Cut slabs into 1/4" cubes.
- Combine soy sauce, sesame oil, orange zest and juice, and warm red pepper flakes in small bowl and set aside.
- Heat large nonstick skillet on high till a drop of water evaporated immediately on contact. Add in 1 tbsp peanut oil and heat briefly. Add in tofu and cook, without disturbing cubes, till bottoms have browned - about 2-3 min. Turn tofu and cook another 2 min or possibly till this side has browned.
- Turn and continue cooking till cubes are golden brown on every side. Transfer tofu pcs to plate and set aside.
- Add in remaining Tbsp. of oil to empty skillet and heat briefly. Add in fennel and stir-fry till crisp and tender, about 2 min. Add in garlic, ginger, and scallions and cook till fragrant, about 30 seconds. Return tofu to pan. Stir in reserved orange sauce and add in basil. Cook only till the sauce coats the tofu and fennel, about 15 seconds. Serve immediately.
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 81 | 75% |
| Total Fat 9.15g | 11% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 250mg | 10% |
| Potassium 254mg | 7% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.68g | 1% |
| Protein 1.2g | 2% |
