This vegan, gluten free dinner tastes like take-away without the cost-- & maybe on the table even faster. —we eat. happy.
lb. extra-firm tofu, rinsed, well-drained, cut into 1" cubes
inch peel of an orange
sea salt & cracked pepper
freshly squeezed orange juice (keep 2 1" pieces of orange peel too)
fresh ginger, sliced & minced
(optional) 1 chili of your hotness-choice, diced
canola or vegetable oil
In This Recipe
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).