Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on crispy Tofu.
Servings: 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 (low sodium) or liquid aminos
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup agave or 1 Tbsp raw sugar
- 1 tbsp or more Asian Hot Chili paste/Sambal oelek or 2 tsp of Sriracha (or to taste)
- Zest of 1 clementine or small orange
- 1 Juice of 1 orange 1/3+ cup
- 1 Tbsp Oil
- 7 oz firm Tofu , 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
Instructions
- 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.
Video
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.
Nutrition is 1 of 2 serves without rice
Nutrition
Calories: 236kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Sodium: 676mg | Potassium: 436mg | Fiber: 2g | Sugar: 20g | Vitamin A: 260IU | Vitamin C: 61.7mg | Calcium: 80mg | Iron: 1.4mg