4.9 from 57 votes
Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
Spicy Vegan Orange Tofu and Peppers features firm tofu cubes browned and coated in a tangy, sweet-spicy orange glaze with fresh garlic and bell pepper slices. The sauce blends citrus zest and juice with soy sauce, vinegar, maple syrup, and chili paste for a balance of sweet, sour, and heat. This stir-fry is served with rice or grains to complement the flavorful tofu.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
2
Calories:
236 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 236
% 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.