Have you ever tried black tofu? No, not blackened tofu. Not tofu with black bean sauce. Black tofu. Made from black soybeans. Though the color of the tofu is more of a greyish hue. It’s high in fiber and protein but relativity low in carbohydrates and may help reduce the risk of diabetes.
I tried a pan-fried sample at the Asian supermarket. Yes, they have food samples just like at Costco but only on the weekends and sometimes the sample person doesn’t speak English. I bought a package of the stuff home.
Instead of pan-frying though, I roasted the tofu. But I’m not convinced that’s the best preparation for black tofu. The pan-fried version seemed creamier; the roasted seemed drier.
The orange part comes from an adaptation of the Ginger Orange Stir-Fry recipe on one of my favorite blogs, Eating Appalachia. As soon as I saw Cara Cara orange in the ingredients, knew I was going to try it. It makes a beautiful vivid orange color. And it’s spicy. And it’s sweet without any additional sweetener.
I’ve made it several times now using regular white tofu and with various vegetables. I’ve even made it without vegetables, I like the sauce so much. I’ve also tried run-of-the-mill Navel oranges, it’s good but nowhere nearly as good as a sweet Cara Cara.
Below is the adapted recipe using roasted tofu. To pan-fry the tofu, click here for the original recipe.
Roasted Tofu in Orange-Ginger Sauce
1 14-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika
1 small carrot, sliced on the diagonal
2-3 cups snow peas or other vegetable such as broccoli
1 teaspoon vegetable oil
Corn starch mixed with a bit of water
Zest of 1 Cara Cara orange
1 Cara Cara orange, juiced
3/4 inch ginger, peeled and minced
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon chili garlic sauce or to taste
To roast the tofu, preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on one side, flip over and roast another 15 minutes.
Combine the sauce ingredients in a bowl and mix well. Set aside.
Heat a wok to hot, add the oil and swirl to coat the wok. Add the carrots and stir-fry a bit and then add the snow peas (if using broccoli, parboil it first). When the snow peas are crisp-tender, toss in the roasted tofu. Add the sauce and cook for about a minute. To thicken the sauce, dribble in the corn starch mixture and stir until it’s the desired thickness. Plate and serve with rice.