spicy ginger-orange tofu.

This vegan, gluten free dinner tastes like take-away without the cost-- & maybe on the table even faster.

spicy ginger-orange tofu.

1 lb. extra-firm tofu, rinsed, well-drained, cut into 1" cubes

2 TBL corn starch

2 inch peel of an orange

sea salt & a good pinch of cracked pepper

1. Toss together in a bowl & set aside.

1/2 cup rice vinegar

1/4 cup brown sugar

2 TBL freshly squeezed orange juice

cracked pepper to taste

1. Whisk together & set aside

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 TBL canola or vegetable oil

1 tsp sesame oil

2 TBL tamari

2 tsp sesame seeds

1. 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.
2. Add scallions, ginger, garlic & optional chili & continue to cook for 2-3 minutes.
3. Pour in the vinegar & sugar mixture & cook until the liquid has reduced about half & begins to look a bit sticky (3-4 minutes).
4. Add tamari & sesame seeds & cook for another minute.
5. Serve with jasmine rice & steamed veggies (as you can see here, my veg of choice was broccoli--still with a bit of crunch).

happy eatings & cheers!