Crispy Tofu with a Maple Sweet and Sour Sauce

MARINADE AND TOFU

• 1/2 cup soy sauce
• 1/2 cup orange juice
• 1/2 cup sesame oil
• 1 tsp ginger, minced
• 1 tsp Sambal Oelek chili paste
• 2 cups firm tofu, cut into large chunks
• 3/4 cup cornstarch (for coating)
• 2 tbsp vegetable oil
• Salt and ground pepper

MAPLE SWEET AND SOUR SAUCE

• 3/4 cup maple syrup (preferably golden syrup for its delicate flavour)
• 1 tsp Sambal Oelek chili paste
• 3 tsp rice vinegar
• 3 tsp ginger, minced
• 4 tsp soy sauce
• 2 tsp ketchup
• 2 tsp sesame oil
• 1 cup water
• 2 tsp cornstarch

GARNISH

• 4 bok choy
• 2 tbsp unsalted butter
• 1 yellow pepper, diced coarsely
• 1 red pepper, diced coarsely
• 4 tbsp olive oil
• 2 oranges, peeled and cut into supremes
• 1/2 cucumber, washed and sliced into fine julienne strips with a knife or mandolin
• 1 tsp sesame seeds
• 1 lemon, juiced
• Salt and ground pepper

MARINADE AND TOFU

1. In a bowl, whisk together the soy sauce, orange juice, sesame oil, ginger, and the Sambal Oelek. Marinate the tofu in this mixture for 2 hours in the fridge.
2. Take the tofu out of the marinade and coat the cubes on all sides with cornstarch, removing the excess.
3. Pour the vegetable oil into a skillet and sear the tofu over high heat until golden and crispy. Season to taste with salt and pepper. Set aside.

MAPLE SWEET AND SOUR SAUCE

1. In a saucepan, combine the maple syrup, Sambal Oelek, rice vinegar, ginger, soy sauce, ketchup, and sesame oil. Put on medium heat and bring to a boil.
2. In a bowl, whisk the cornstarch into the water. Whisk then into the sweet and sour sauce and lower the heat. Heat for one minute, stirring vigorously to bind.
3. Just before serving, coat the crispy tofu cubes well with the sweet and sour sauce.

GARNISH

1. In a pot of boiling salted water, cook the bok choy for about 3 minutes.
2. Drain, then cool in ice water. Drain again and cut into halves lengthwise.
3. Now sauté the bok choy in a little butter. Season with salt and pepper. Set aside.
4. In a skillet, sauté the peppers in 45 ml (3 tbsp) of olive oil, but don’t let them brown. Season with salt and pepper. Set aside.
5. In a non-stick pan over low heat, dry toast the sesame seeds for 3 – 5 minutes, stirring frequently with a wooden spoon. Set aside.
6. In a bowl, toss the julienned cucumber with 15 ml (1 tbsp) olive oil and the lemon juice. Season with salt and pepper.

ASSEMBLY AND SERVING

1. Into four soup plates, divide the peppers and bok choy (two halves per plate). Add the tofu coated in sweet and sour sauce, then the orange supremes, the julienned cucumber, and some toasted sesame seeds.
2. Drizzle with maple syrup.