Sticky Orange Tofu Knots with Veggies

Tender veggies, chewy tofu knots, all covered in a delicious citrus sauce. These sticky orange tofu knots are something to behold. Gluten free option available! Bring your appetite because this recipe will require seconds.

What are Tofu Knots?

The top layer, or skin, is removed from tofu during the manufacturing process. It is dried and can be found as both sheets and in the case of this recipe, knots.

This ingredient is also known as bean curd knots. You may also come across bean curd skins or bean curd sheets. Same underlying ingredient but just in different shapes.

How Tofu Knots differ from Tofu

The main difference you will notice immediately is that tofu knots are dried. They arrive in their packaging similar to pasta. So this means they are shelf stable. To use them they just need to be rehydrated (soaked) in water 30 – 45 minutes before use.

The other substantial difference you will notice is the texture. While putting a block of tofu in the freezer will add to its texture. In my humble opinion, tofu knots have a better texture and chewiness right out of the packaging.

Common Ground

Since they are both made of tofu, at the end of the day, they both absorb whatever flavors are thrown at them. That magical trait that defines bean curd is inherent and comprises, both products.

Tofu may be a little easier to find in the supermarket at the time of this posting but given enough time I think that will change. It seems like sriracha had a similar unknown story and was cast into the mainstream not all that long ago. As they say, time will tell.

Overview

To start this recipe, measure and soak the tofu knots in a big bowl. Typically I will perform this step 30 to 45 minutes before I start cooking. This gives the knots a sufficient amount of time to rehydrate.

Once the time has elapsed drain the tofu knots in a strainer. Also at this stage we can add the seasoning and coating ingredients. This will allow the flavors to start to marinade while we progress through the next steps.

Now we can tackle all the veggie prep work. Using my Kramer Damascus chef knife I made quick work of this task. Chop the onion and garlic and put in a small bowl. Repeat for the broccoli, bell pepper, and mushrooms but put them in a separate larger bowl.

Let’s talk orange selection for a second. For this recipe I used a Navel orange. They are big and seedless and most importantly have a thick peel. Which is ideal for grating. The thinner skinned oranges like a Mandarin, may prove to be more tricky to get a tablespoon of zest from.

Some general tips for choosing the best oranges for zesting:

• Look for oranges with a heavy, firm texture and a sweet aroma.
• Avoid oranges with soft or mushy spots, as they may be overripe or spoiled.
• Choose oranges with a thick, easy-to-peel skin, as this will make it easier to zest them.
• Consider the flavor profile you want to achieve and choose an orange variety that will provide the desired flavor.

Generally speaking a Navel, Seville, or Sumo orange works best for this dish. We can also grate the orange zest at this step and set aside.

Shifting gears now to the sauce. Place all the sauce ingredients in a food processor. Pulse until the sauce is mostly smooth and consistent throughout. If you want to increase the spiciness level you can add extra chili garlic sauce a this stage.

In a large skillet over medium heat add a tablespoon of olive oil. Add the tofu knots and liquid when the pan comes up to temperature. Cook until the liquid evaporates and add more olive oil as needed.

Continue to sauté the tofu knots until they become golden brown. Stir often so that they don’t stick to the pan. This is roughly five to ten minutes after the liquid has evaporated.

Once the tofu knots have a nice golden color to them it is time to remove them from the skillet. Put the tofu knots in a big bowl and set off to the side for now. Once they cool a little bit they are worth a try on their own. But be careful not to eat too many. We want to reserve some to add back to the dish at a later step.

Add a tablespoon of olive oil to the skillet and add the onion and garlic. Sauté until the onion starts to turn translucent, about five to ten minutes. Then add the remaining veggies and a half cup of water. This will help steam the veggies. Stir occasionally and add a lid to help the veggies soften.

Now is also a good time to start the rice. Nothing fancy here, just follow the instructions on the packaging.

Once the veggies start to soften add the sauce. Cook until the sauce starts to thicken; about 5 to 10 minutes. When you start to notice the sauce change in consistency add the tofu knots back to the skillet. Allow the mixture to return to a simmer and then serve.

Optional Toppings

The toppings I choose were sesame seeds, cashews, and sriracha. But you may consider seaweed sheets, peanuts, hemp seeds or soy sauce.

A couple slices of orange might be good to eat on the side. I ended up saving most of the orange I used in a glass container and added it to my Every Day Smoothie for breakfast the next morning. It is good to double check your orange for seeds, and removing any, if you decide to use in a smoothie.

Variations and Substitutions

Gluten Free – This recipe only calls for one tablespoon of flour. It can either be omitted or replaced by a gluten free equivalent such as Almond flour or Chickpea flour. The rest of the ingredients should work for my gluten free friends. 🙂

Tofu Knots – If you are in a pinch and can’t find tofu knots, you could use firm or super firm tofu instead. Tempeh or seitan may also work as delicious alternatives in this dish.

Heat Level – This recipe ends up being a tick or two above mild on the spiciness index. To reel in the heat you can reduce the chili garlic sauce amount. Also, in place of the sriracha added to the tofu knots you can substitute tomato paste. Or if you are looking to increase the heat level then just add more of those ingredients when the recipe calls for them.

If you liked this recipe be sure to check out our other recipes below:

• Coconut Curry Tofu Knots
• Tofu Knots with Kale and Bell Pepper
• Peanut Curry with Tofu and Veggies