Spicy Ginger-Orange Tofu

By • July 6, 2012 12 Comments

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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.

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Serves 4

  • 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
  1. Toss tofu, corn starch, orange peel, sea salt & cracked pepper together in a bowl & set aside.
  2. Whisk together vinegar, brown sugar, oj & pepper; & set aside
  3. 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.
  4. Serve with jasmine rice & steamed veggies (as you can see here, my veg of choice was broccoli--still with a bit of crunch).

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