Allergy Information: Free of Dairy, egg, yeast, nut, gluten. Can be made corn-free
Ingredients:
- 2 tsp cornstarch (use arrowroot to make corn-free, add another 1 tsp for thicker sauce and glaze)
- 2 Tbsp warm water (1/4 cup for thinner and more sauce)
- 2 Tbsp Tamari or liquid aminos
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup, agave
- 1+ Tbsp Asian Hot Chili paste/sambal oelek or 2 tsp of Sriracha (or to taste)
- Zest of 1 cutie clementine or small orange
- Juice of 1 cutie or orange (1/3+ cup)
- 1 Tbsp Grape-seed Oil
- 1/2 package firm Tofu (14 oz),
- 2-3 cloves garlic, finely chopped/sliced
- 1/2 green bell pepper thinly sliced
Instructions:
- In a bowl, whisk cornstarch and water. Add soy sauce, rice vinegar, maple, hot chili sauce, orange juice and zest, and set aside.
- 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 brown rice or other grains.
Notes:
To make it with tempeh: Cube the Tempeh and cook for 10 minutes in 1/2 cup of boiling water +a tsp of Orange zest + 1 tsp asian chili paste or sriracha. Add the steamed tempeh to a pan with oil, garlic and veggies. Cook for a minute then add the sauce. Cook to thicken the sauce, them simmer covered for a few minutes and then serve.