Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2
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Calories
236 kcal
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Course
Main Course
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Cuisine
Asian
Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
Description
This dish begins by browning firm tofu cubes in neutral oil over medium-high heat until golden on multiple sides. Fresh garlic and thinly sliced green bell pepper are added briefly for their aroma and crunch. The sauce combines cornstarch slurry with low-sodium soy sauce, rice vinegar, maple syrup, Asian chili paste or Sriracha, and the zest and juice of an orange or clementine to yield a thickened glaze that balances spice, sweetness, and citrus brightness.
Once the sauce is poured over the tofu and vegetables, it is cooked until bubbling and slightly thickened before reducing heat and covering to simmer, allowing the flavors to meld and the glaze to coat the tofu thoroughly. This vegan, gluten-free entrée pairs well with rice or other grains to absorb the flavorful sauce.
A note recommends a tempeh alternative that is first steamed with orange zest and chili paste before being incorporated into the sauce, offering variety while maintaining flavor themes. The recipe yields two servings without rice, useful for portion planning.
Ingredients
- 2 to 3 tsp cornstarch use arrowroot to make corn-free, add more starch for thicker sauce and glaze
- 2 Tbsp water 1/4 cup for thinner and more sauce, warm
- 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 Asian hot chili paste or 2 tsp of Sriracha (or to taste, or more, also called Sambal oelek
- clementine zest of 1, small orange or clementine
- orange zest of 1, small orange or clementine
- 1 orange juice 1/3+ cup, juice of 1 orange
- 1 Tbsp neutral cooking oil generic cooking oil
- 7 oz tofu cubed, patted down with paper towels to remove excess moisture . I use Nasoya non gmo Organic, firm
- 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.
Notes
- Tempeh can replace tofu: steam cubed tempeh in boiling water with orange zest and chili paste before stir-frying.
- The sauce thickness can be adjusted by changing cornstarch amount and water volume.
- Serve with rice or grains to complement the tangy, spicy orange glaze.
- Recipe yields approximately two servings excluding rice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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