This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on crispy Tofu.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Asian

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

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.