Coating tofu cubes in cornstarch before browning them creates a light golden, slightly crispy crust, a pleasing contrast to the mellow interior of each cube. This recipe produces lots of zesty sauce, so plan to serve it over rice or noodles.
• 1 cup orange juice
• 3 tbsp rice or cider vinegar
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp plus 1/3 cup cornstarch, divided
• 16 ounces firm or extra-firm tofu, drained and cut into 1/2-inch cubes
• 2 tbsp vegetable oil, divided
• 1 tbsp chopped fresh gingerroot
• 2 tsp chopped garlic
• 8 ounces snow peas
• 1 cup walnuts, toasted
• 2 tbsp thinly sliced green onions
1. In a small bowl, combine orange juice, vinegar, soy sauce, brown sugar and 1 tbsp of the cornstarch and stir well into a smooth sauce. Set aside.
2. Place remaining 1⁄3 cup of cornstarch in a large resealable plastic bag. Add half the tofu and shake gently to coat. Transfer to a plate. Repeat with remaining tofu. Discard any remaining cornstarch.
3. Heat a wok or a large deep skillet over high heat. Add 1 tbsp of the oil and swirl to coat pan. Add tofu and spread into a single layer. Cook, undisturbed, until bottoms are light golden and crusty, about 2 minutes. Turn carefully and cook, undisturbed, 1 minute more. Cook, tossing gently once or twice, until tofu is light golden all over, 1 to 2 minutes more. Transfer to a large bowl and set aside.
4. Add remaining oil and swirl to coat pan. Add ginger and garlic and toss well, until fragrant, about 15 seconds. Add snow peas and toss well. Cook, tossing often, until tender-crisp, 1 to 2 minutes.
5. Stir orange juice sauce and add to pan, pouring in around sides. Cook, tossing gently, until sauce has thickened.
6. Add reserved tofu, walnuts and green onions. Cook, tossing gently, to combine and season evenly with the sauce, about 1 minute more. Transfer to a serving platter or shallow serving dish. Serve hot or warm.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.