Zesty Juicy Spicy Orange Vegan Tofu Gluten Free

How do you guys feel about tofu?

I used to have quite mixed feelings about it with all the contradictory information about soya and its by-products.

Still, I believe it can be hard for a vegan to go without tofu or seitan, so I decided I will watch my body signals to determine whether tofu is a good choice for me.

I have found out that if I prepare it right, tofu can be one of the most filling and satisfying meals in my menu, plus it feels light on the inside as long as I don’t go overboard with it (which often happens with all kinds of delicious food, and it’s basically something I need more discipline with ;) ).

And believe me, you will also need a lot of discipline not to devour huge amounts of this zesty juicy, filling dish.

Plus, your whole house will have an orangy scent – mmmmmm….

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Curry Tofu Tacos With Pintos & Kale Slaw

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Spicy Vegan Orange Tofu and Peppers. Gluten free Recipe

vegan tofu orangePrep time Cook time Total time

This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on crispy Tofu.
Serves: 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 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 cutie clementine or small orange
  • Juice of 1 cutie or 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
Instructions
  1. In a bowl, whisk cornstarch and water. Add soy sauce, rice vinegar, maple, hot chili sauce, orange juice and zest, and reserve.
  2. 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.
  3. Notes:
  4. 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.

Source

Tofu quick facts:

Tofu contains all eight of the amino acids that the human body does not produce, and must acquire through food. Rich in magnesium, potassium, phosphorus, sodium and B vitamins. Tofu comes second after eggs in the amount of Lycia it contains, which helps in strengthening the nervous system.

100 grams of tofu contains 4.2 g fat, 7 g protein, 0.1 g of fiber and 2.4 grams of carbohydrates.