Honey Citrus Tofu
with radicchio, fennel and orange salad
Ingredients
- Orange marmalade (sub any orange or yellow jam) - 1/4 cup
- Lemons - 1/2, zest and juice of
- Soy sauce, low-sodium - 2 tsp
- Mustard, Dijon - 1 tsp
- Tofu, extra firm (vacuum packed preferable) - 16 oz, sliced into triangles
- Cornstarch - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Honey - 1 Tbsp
- Stock, vegetable - 1/2 cup
- Homemade honey citrus dressing (ingredients listed separately) - ~1/4 cup
- Fennel bulb, small - 1/2, thinly sliced
- Radicchio (sub red cabbage or baby spinach) - 2 cups, chopped
- Oranges - 2, segments
- Mint, fresh - 10 leaves, torn
- Beans, cannellini or butter (14 oz / 397 g can) - 1 can, drained and rinsed
- Homemade honey citrus dressing (ingredients listed separately) - ~1/4 cup
- Oil, olive - 2 Tbsp
Nutrition Facts
Prep
- Tofu - If tofu is packaged in water, press out liquid first. Then slice into triangles. (Can be done 1 day ahead)
- Make coating for tofu - Mix together cornstarch, salt, and black pepper. (Can be done up to 5 days ahead)
- Fennel - Slice thinly. If prepping right before cooking, turn on oven and get salmon roasting while continuing with prep. (Can be done up to 4 days ahead)
- Make dressing - Combine orange marmalade, lemon juice and zest, soy sauce and mustard. (Can be done up to 4 days ahead)
- Radicchio / Oranges / Mint - Prep as directed.
- Beans - Rinse and drain.
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Make
- Toss tofu with cornstarch mixture until thoroughly coated.
- Heat a wok or nonstick saute pan over medium-high heat. Add cooking oil and then tofu to heated oil. Using tongs, arrange tofu so it’s spread out into one layer so it cooks more evenly. Cook for 8 to 10 minutes, turning occasionally, until tofu is golden on all sides.
- While tofu cooks, divide dressing in half. Whisk first half of dressing with honey and stock. Whisk second half of dressing with olive oil.
- When tofu is golden brown, add first portion of dressing (the one with honey) and simmer until tofu is coated in sauce, ~1 minute.
- Combine fennel, radicchio, oranges, beans and mint leaves. Just before serving, toss salad in second portion of dressing (the one with olive oil).
- Serve tofu with salad on the side and enjoy!
Nutrition Facts
Reviews
Ratings
80 reviews
Really liked how simple and tasty this was. Omitted the fennel and subbed balsamic for maple syrup. Radicchio was a bit bitter but the sweetness helped offset it.
0 HelpfulI loved this!! Made salad with spinach. Definitely have to keep tasting the sauce to get the balance right.
0 HelpfulAccidentally put too much honey in the salmon glaze. It was still delicious. If we make it in the future we'd cut all the salad veggies much smaller.
0 HelpfulI'd give this 2.5 stars if I could. It was tasty, but I think it could have been better! I'm thinking a little dill on the fish and maybe also in the salad. The fish was a bit too sweet with the marmalade and honey, I'd probably leave the honey out next time or use half. Nice fresh meal though and something different from my typical ways of using salmon.
0 Helpful