Name: Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
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 (low sodium) or liquid aminos; 2 Tbsp rice vinegar; 2 Tbsp maple syrup, agave or 1 Tbsp raw sugar; 1 tbsp or more Asian Hot Chili paste/Sambal oelek, or 2 tsp of Sriracha (or to taste); Zest of 1 clementine or small orange; 1 Juice of 1 orange, 1/3+ cup; 1 Tbsp Oil; 7 oz firm Tofu,, cubed, patted down with paper towels to remove excess moisture. I use Nasoya non gmo Organic.; 2-3 cloves garlic, finely chopped/sliced; 1/2 green bell pepper thinly sliced

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 (low sodium) or liquid aminos
2 Tbsp rice vinegar
2 Tbsp maple syrup, agave or 1 Tbsp raw sugar
1 tbsp or more Asian Hot Chili paste/Sambal oelek, or 2 tsp of Sriracha (or to taste)
Zest of 1 clementine or small orange
1 Juice of 1 orange, 1/3+ cup
1 Tbsp Oil
7 oz firm Tofu,, cubed, patted down with paper towels to remove excess moisture. I use Nasoya non gmo Organic.
2-3 cloves garlic, finely chopped/sliced
1/2 green bell pepper thinly sliced

Steps

Whisk the cornstarch and water together in a bowl. Add the soy sauce, rice vinegar, maple, hot chili sauce, orange juice, and zest and set aside.
Heat the oil in a very large nonstick pan or wok over medium-high heat. Cook the tofu for about 6-8 minutes, browning most sides; cover if there is too much sputtering. Add the garlic and sliced bell pepper or blanched veggies and cook for half a minute. Pour in the sauce and cook for 2-4 minutes, until it begins bubbling. Reduce the heat, cover, and cook for another 2 minutes. Serve with rice or other grains.