Spicy Vegan Orange Tofu and Peppers. Glutenfree

• Produce

  • 2 cloves Garlic
  • 1/2 Green bell pepper
  • 1 Orange (1/3+ cup, Juice of

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tbsp Chili paste/sambal oelek, Asian Hot
  • 2 tsp Cornstarch

• Oils & Vinegars

  • 1 tbsp Oil
  • 2 tbsp Rice vinegar

• Liquids

  • 2 tbsp Water

• Other

  • 2 Tbsp soy sauce or liquid aminos
  • Zest of 1 clementine or small orange

Found on veganricha.com

Description

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 clementine or small orange
• Juice of 1 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

Directions

• 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 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.