Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe

Spicy Orange Tofu | Vegan Richa

 

Fun new fact about me. I used to love love love oranges while growing up. The really juicy sweet and with minimal pith kind. Seeds were not much of a bother because of the huge sweet juice payoff. Those tropical oranges from India have never been found here. After a few years of trying the citrus varieties, I gave up on ever finding the sweet ones that I liked. 

The sweet folks at Cuties sent me a big box of Cuties Clementines in December. And these seedless, very sweet clementines changed the whole game! No struggling with peeling, no seeds and no need to remove minimal pith and strings and all the other stuff I would normally have remove by hand or mouth. The skin is absolutely fabulous too. Zest one of these and the whole house smells of a fresh orange. 

So apart from eating them up as is and juicing them, I used a lot of them to whip up this Orange sauce and served up tofu, tempeh or just veggies tossed in it. Tofu is crisped up in a little oil and tossed in the sauce. Tempeh is steamed with a little zest and chili paste and tossed in! 

Zesty, orange, spicy, mouth watering! This Vegan Orange Tofu!

Vegan Orange Tofu and Peppers | Vegan Richa

Cuties Clementines! non-gmo and rich in vitamins including A, vitamin B-6, niacin, thiamine and pantothenic acid. They are very rich in folate, potassium and vitamin C. Two Cuties provides you with nearly 300% of the daily allowance of vitamin C. 

Try this Savory Sriracha Quinoa Millet Orange Peanut Granola or this Crispy Orange Cauliflower with the cuties as well!



On another note, Happy MLK Jr. day! Please see this great write up. “While many continue to debate the legacy of Martin Luther King, Jr, this post puts into context what many of us will never, ever, know or experience: “Dr. King ended the terror of living in the south.””

On this day, we, the people on the interweb are also working on another big issue.
Imagine if your entire community was rounded up against its will. Pretty members were plucked from their families for a life of slavery and confinement and the others are brutally slaughtered. No, it is not the Hunger Games. This is what happens in Taiji every single year and it is one of the most brutal, inhuman things on the planet. (via Ashley)
Dolphins ripped from their very maternal mothers and when those mothers go to their babies, they’re stabbed. Who funds this? The Government of Japan, Marine parks, Aquariums, Sea World, and Swim-with-dolphin attractions pay top dollar for these dolphins. 
You can follow all the updates and live steam at the Sea Shepherds’ Cove guardians page.

What can we do?
Write to the embassies, write to the goverments, to the authorites
Volunteer , Spread the word, share on Social media
Sign Petitions.
This story is getting picked up by all major news channels right now, ABC news, CNN, CBS, Reuters

Lets stand together and make a difference. Remember the outrage caused by one video of Anne the circus elephant being mercilessly beaten, that led to a ban of wild animal use in circuses in many countries. The angora rabbit fur outrage going on right now, leading to a ban or suspension of rabbit fur use in clothes. The petitions, outrage and sharing makes a difference. Thank you for reading and supporting these very intelligent creatures. 

Back to the recipe.

Steps:
Cook the tofu until golden on the sides.



Add garlic and pepper and cook for a minute. Move the tofu to the side to reduce chances of it breaking apart. 



Add the sauce and cook to bring to a boil. Then reduce heat and simmer for a few minutes. 
Add more Sambal Oelek chili paste for a deeper color. 



Taste and adjust spice. Serve hot. 



mmmmm. 



Spicy Orange Tofu and Peppers
Allergy Information: Free of Dairy, egg, yeast, nut, gluten. Can be made corn-free
Serves 2 . Ready in 20

Ingredients
2 to 3 tsp cornstarch (use arrowroot to make corn-free, add more starch for thicker sauce and glaze)
2 Tbsp warm water (1/4 cup for thinner and more sauce)
2 Tbsp soy sauce or liquid aminos
2 Tbsp rice vinegar
2 Tbsp maple syrup, agave or 1 Tbsp raw sugar
1 or more Tbsp Asian Hot Chili paste/Sambal oelek, or 2 tsp of Sriracha (or to taste)
Zest of 1 cutie clementine or small orange
Juice of 1 cutie or orange (1/3+ cup)

1 Tbsp Oil
1/2 package of firm Tofu (14 oz), cubed, patted down with paper towels to remove excess moisture . I use Nasoya non gmo Organic. 
2-3 cloves garlic, finely chopped/sliced
1/2 green bell pepper thinly sliced

Method:
In a bowl, whisk cornstarch and water. Add soy sauce, rice vinegar, maple, hot chili sauce, orange juice and zest, and reserve.
Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on most sides, about 6-8 minutes. Cover the pan if there is too much sputtering. Add garlic and sliced bell pepper or blanched veggies and cook for half a minute. Add the sauce and cook until sauce begins to bubble(2-4 minutes). Then reduce heat, cover and cook for another 2 minutes. Serve with rice or other grains.

Notes:
To make it with tempeh: Cube the Tempeh and cook for 10 minutes in 1/2 cup of boiling water + a tsp of Orange zest + 1 tsp asian chili paste or sriracha. Add the steamed tempeh to a pan with oil, garlic and veggies. Cook for a minute then add the sauce. Cook to thicken the sauce, them simmer covered for a few minutes and then serve.

 

5.0 from 1 reviews
Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
 
Prep time
Cook time
Total time
 
This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on crispy Tofu.
Author:
Recipe type: Main
Cuisine: Asian
Serves: 2
Ingredients
  • 2 to 3 tsp cornstarch (use arrowroot to make corn-free, add more starch for thicker sauce and glaze)
  • 2 Tbsp warm water (1/4 cup for thinner and more sauce)
  • 2 Tbsp soy sauce or liquid aminos
  • 2 Tbsp rice vinegar
  • 2 Tbsp maple syrup, agave or 1 Tbsp raw sugar
  • 1 or more Tbsp Asian Hot Chili paste/Sambal oelek, or 2 tsp of Sriracha (or to taste)
  • Zest of 1 cutie clementine or small orange
  • Juice of 1 cutie or orange (1/3+ cup)
  • 1 Tbsp Oil
  • ½ package of firm Tofu (14 oz), cubed, patted down with paper towels to remove excess moisture . I use Nasoya non gmo Organic.
  • 2-3 cloves garlic, finely chopped/sliced
  • ½ green bell pepper thinly sliced
Instructions
  1. In a bowl, whisk cornstarch and water. Add soy sauce, rice vinegar, maple, hot chili sauce, orange juice and zest, and reserve.
  2. Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on most sides, about 6-8 minutes. Cover the pan if there is too much sputtering. Add garlic and sliced bell pepper or blanched veggies and cook for half a minute. Add the sauce and cook until sauce begins to bubble(2-4 minutes). Then reduce heat, cover and cook for another 2 minutes. Serve with rice or other grains.
  3. Notes:
  4. To make it with tempeh: Cube the Tempeh and cook for 10 minutes in ½ cup of boiling water + a tsp of Orange zest + 1 tsp asian chili paste or sriracha. Add the steamed tempeh to a pan with oil, garlic and veggies. Cook for a minute then add the sauce. Cook to thicken the sauce, them simmer covered for a few minutes and then serve.



This saucy tofu is being shared at Allergy Free Wednesdays. rickis wellness weekend

I am giving away 3 coupons to use for a 5 lb bag of cuties! which you can redeem at your local grocery tore than carries them, hence open to US only. I will pick 3 winners next Monday.

Frauline, Annie and Anonymous have won the coupons! Please email me your mailing address at richahingle at gmail dot com. 

To Enter,  ** Giveaway is now over ***
- Please leave me a comment about the citrus variety that you love best, and a favorite dish you use them for.
- You must follow the blog by email or RSS.

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Comments

  1. Anonymous says

    All citrus is my favorite, but cuties are the best! So easy to peel and put on salads, have a few for a snack, or mixed with other fruit for dessert!

  2. says

    This is really delicious. How did you get that sauce to be so thick?? Is it the cornstarch and water? Or the cornstarch, water, and maple syrup combo?? New favorite stir fry for.sure.

  3. says

    I love cuties – I eat 2 every day. Everyone in my office keeps getting sick. I love to tell them that I haven’t had a cold in over 2 years…and it’s because I eat my citrus every day :)

  4. says

    My favorite citrus is lemons! I am Greek and grew up where lemon and oregano were used in sooo many dishes! One of my faves to make now is a Tofu and Celery in a Lemon Sauce! :)

  5. Katie says

    Pretty good. I just sliced persian cucumbers and ate as my side (didn’t want to eat or cook rice). I’ll add salt to my leftovers later, which’ll hopefully end the note. Just what my tastebuds want. I really enjoyed the dish. I’m happy the tempeh wasn’t so bitter, since it was boiled. Ha, and I didn’t know tempeh soaks in liquid (now I do). :)
    All in all: great recipe. I forgot to cook garlic, which is probably what was the missing note. Silly mistake.
    Oh, and I look forward to eating it with rice. I’ll make another batch in a few days, since I used 1/2 the packaged tempeh, and will be sure to cook and want rice. ;)

  6. Teri says

    I love all citrus so it’s difficult to pick a favorite. I usually cut it up and put it on leafy green salads, they are juicy enough that I don’t need a dressing. Thank you for the great recipes and the chance to win Cuties!

  7. Sandy says

    Thanks or this delicious recipe. I haven’t been able to cook lately and thought this would be easy and taste good and I was right on both counts.
    I have enough for another meal and can’t wait to eat it again.

  8. Cindy says

    I made a double batch of this last night with tangelos, because that is what I had around. This is very easy and delicious! It made a great dinner and delicious lunch today. thank you!

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