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Many purchased Asian sauces are laden with salt and sugar. The homemade version used to coat the tofu here calls for fresh ingredients and just a touch of reduced-sodium tamari.
1. Line plate with paper towels. Place tofu on paper towels, cover with more paper towels, and top with another plate and heavy can. Let drain 15 minutes. Cut tofu into ¾-inch cubes.
2. Meanwhile, blend orange juice, lime juice, maple syrup, 3 red chiles, garlic, ginger, and orange zest in bowl.
3. Heat 2 tsp. oil in large nonstick skillet over high heat. Add remaining 3 chiles, and sauté 2 minutes, or until toasted. Transfer to plate. Add tofu to same pan, and sauté 10 minutes, or until golden brown. Transfer to plate with chiles. Add onion and remaining 1 tsp. oil to pan, and sauté 5 minutes, or until onion is golden and beginning to soften. Return tofu and chiles to pan. Stir in chile sauce, cilantro, and soy sauce, and reduce heat to medium. Simmer 20 minutes, or until onion is very tender, liquid evaporates, and sauce coats tofu, stirring occasionally. Serve over brown rice, if desired.
- Calories 184
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 10 g
- Saturated Fat Content 0.5 g
- Sodium Content 124 mg
- Sugar Content 14 g