Honey Citrus Tofu
with radicchio, fennel and orange salad

Name: Honey Citrus Tofu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup Orange marmalade (sub any orange or yellow jam); 1/2 Lemons, zest and juice of; 2 tsp Soy sauce, low-sodium; 1 tsp Mustard, Dijon; 16 oz Tofu, extra firm (vacuum packed preferable), sliced into triangles; 3 Tbsp Cornstarch; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Oil, cooking; 1 Tbsp Honey; 1/2 cup Stock, vegetable; ~1/4 cup Homemade honey citrus dressing (ingredients listed separately); 1/2 Fennel bulb, small, thinly sliced; 2 cups Radicchio (sub red cabbage or baby spinach), chopped; 2 Oranges, segments; 10 leaves Mint, fresh, torn; 1 can Beans, cannellini or butter (14 oz / 397 g can), drained and rinsed; ~1/4 cup Homemade honey citrus dressing (ingredients listed separately); 2 Tbsp Oil, olive

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A sauce made from honey and fruit adds bright citrus flavor to crispy tofu. Serve it with a side that is a colorful, sweet / tart combination of fresh ingredients that are available year-round (even in the cold winter months)!

Ingredients

Metric

Servings:

Honey Citrus Dressing:

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

Honey Citrus Tofu:

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

Radicchio, Fennel and Orange Salad:

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

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!

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Honey Citrus Tofu with radicchio, fennel and orange salad