Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe

Name: Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving
Ingredients: 2 to 3 tsp cornstarch; 2 Tbsp warm water; 2 Tbsp soy sauce (low sodium) or liquid aminos; 2 Tbsp rice vinegar; 2 Tbsp maple syrup; 1 tbsp or more Asian Hot Chili paste/Sambal oelek; Zest of 1 clementine or small orange; 1 Juice of 1 orange; 1 Tbsp oil; 7 oz firm tofu; 2-3 cloves garlic; 1/2 green bell pepper thinly sliced

User Reviews

4.9

57 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
2
Calories
236 kcal
Course
Main Course
Cuisine
Asian

Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe

Danielle Hudson

Report

This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on crispy Tofu.

Share:

I Made This!

42 people made this

Print

11 people printed this

Save this

34 people saved this

Ingredients

Servings

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

Add to Shopping List

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.

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 Information

Show Details

Calories 236kcal (12%) Carbohydrates 28g (9%) Protein 8g (16%) Fat 9g (14%) Sodium 676mg (28%) Potassium 436mg (12%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 260IU (5%) Vitamin C 61.7mg (69%) Calcium 80mg (8%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 236 kcal

% Daily Value*

Calories	236kcal	12%
Carbohydrates	28g	9%
Protein	8g	16%
Fat	9g	14%
Sodium	676mg	28%
Potassium	436mg	9%
Fiber	2g	8%
Sugar	20g	40%
Vitamin A	260IU	5%
Vitamin C	61.7mg	69%
Calcium	80mg	8%
Iron	1.4mg	8%