Best Orange Sesame Sauce For Tofu Or Seitan Recipes

ORANGE SESAME SAUCE (FOR TOFU OR SEITAN)

Steps:

• Dissolve cornstarch in water and set aside.
• Saute garlic and ginger until golden.
• Add vegetable broth, soy sauce, sesame oil, vinegar, brown sugar, orange juice, and splenda.
• Add cornstarch and stir until sauce thickens and bubbles.
• Remove from heat and stir in sesame seeds.
• Pour over tofu or seitan.

ORANGE SESAME MARINADE

Steps:

• Whisk all ingredients together. Marinate in the refrigerator up to 24 hours.

SESAME SAUCE (FOR SEITAN OR TOFU)

Steps:

• Saute garlic and minced ginger until garlic is very light brown.
• Add soy sauce, brown sugar, vinegar, vegetable broth, and dissolved cornstarch.
• Pour over seitan or tofu.
• Sprinkle with sesame seeds.

PANFRIED TOFU ON SESAME WATERCRESS WITH SOY-ORANGE DRESSING

Steps:

• Pat tofu dry. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 3 minutes on each side. Transfer to a plate.
• Heat remaining 1/2 tablespoon vegetable oil in skillet over moderate heat until hot but not smoking, then cook watercress, turning with tongs, until just wilted. Stir in sesame seeds. Transfer watercress to a platter and arrange tofu on top.
• Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.

ORANGE-SESAME TOFU WITH BROCCOLI

Steps:

• In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
• Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
• In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
• In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
• In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.