This is one of our favorite ways to enjoy an Asian flavored meal, with the tropical addition of orange. It’s a light and refreshing meal, but also substantial enough to be filling and satisfying.
Serving Size: 4
- 1 lb. spicy tofu pieces
- 1 sweet red bell pepper or long pointed pepper
- 7 oz pea pods (200 g)
- 1 onion, sliced
- 2 organic oranges, zest from 1 and juice from both
- 1 cup vegetable bouillon
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 1/8-1/4 cup soy sauce or tamari
- salt and pepper to taste
- dash cayenne
- dash ginger
- 2 tablespoons cornstarch
- Slice the bell pepper in thin strips.
- Slice the onion in thin rings.
- If the pea pods are small, leave them whole, if they are large, slice on the diagonal in half.
- Zest one of the oranges, then juice both.
- Make the sauce by combining the vegetable bouillon, orange juice, zest, soy sauce, cayenne, ginger and cornstarch.
- Mix well to make a smooth liquid.
- Heat the oil in a large frying pan.
- Add the pepper pieces and begin to saute until soft.
- Add the onion rings and saute.
- Add the pea pods and tofu pieces.
- When the pea pods begin to soften, but are still bright in color and crunchy, add the sauce.
- Season to taste with salt and pepper
- Turn down the heat and stir until the sauce is clear and thick.
- We enjoyed the meal over rice.
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