Mandarin Orange Sweet and Sour Braised Tofu
1 pound Hodo Braised Tofu, diced into ½” cubes
2 2/3 cup Spinach
1/3 cup Carrots, peeled and thinly sliced
1/3 cup Red Onion, Peeled and thinly sliced
2/3 cup Napa Cabbage, cut into long, thin strips
2/3 cup Mandarin Orange Juice
1/3 cup (or to taste) Sugar
2 tsp. Cornstarch
A pinch Chili Flakes
1 pound Any dense, sweet squash, peeled and cut into ½” cubes
1 tsp. Olive Oil
1 tsp. Salt
Prepare the squash:
Preheat oven to 450°F.
Toss squash pieces in olive oil and salt and lay in a single layer on a baking sheet. Cook for 25 minutes, or until tender.
Prepare the sauce:
In a small saucepan, bring mandarin orange juice, sugar and chili flakes to a simmer.
Mix cornstarch with a little water to make a thick liquid and add it to the other sauce ingredients.
Bring sauce back to a simmer to thicken, then take off the heat to cool.
Toss sauce, squash, tofu and all vegetables and mix gently. Enjoy!