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Author Notes: This vegan, gluten free dinner tastes like take-away without the cost-- & maybe on the table even faster. —we eat. happy.
- 1 lb. extra-firm tofu, rinsed, well-drained, cut into 1" cubes
- 2 tablespoons corn starch
- 2 inch peel of an orange
- sea salt & cracked pepper
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons freshly squeezed orange juice (keep 2 1" pieces of orange peel too)
- 1/2 cup scallions, chopped
- 1/4 cup fresh ginger, sliced & minced
- 1/4 cup garlic, minced
- (optional) 1 chili of your hotness-choice, diced
- 2 tablespoons canola or vegetable oil
- 1 teaspoon sesame oil
- 2 tablespoons tamari
- 2 teaspoons sesame seeds
- Toss tofu, corn starch, orange peel, sea salt & cracked pepper together in a bowl & set aside.
- Whisk together vinegar, brown sugar, oj & pepper; & set aside
- In a large pan over medium high heat, cook tofu in in oils for 4-5 minutes or until the tofu begins to turn golden. Add scallions, ginger, garlic & optional chili & continue to cook for 2-3 minutes. Pour in the vinegar & sugar mixture & cook until the liquid has reduced about half & begins to look a bit sticky (3-4 minutes). Add tamari & sesame seeds & cook for another minute.
- Serve with jasmine rice & steamed veggies (as you can see here, my veg of choice was broccoli--still with a bit of crunch).
Make Fruit Caramel
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Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.