Simple, practical, and full of everyday flavour, Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe is a vegan, vegetarian Asian main made with cornstarch, warm water, and soy sauce (low sodium) or liquid aminos in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.