This delicious tofu stir fry combines the sweetness of orange with notes of ginger. It’s also completely VEGAN. Whether you do meat-free Monday or are looking for a new, tasty tofu recipe, this dish is definitely worth a try!
Recipe notes:
- gluten free, nut free and vegan
- takes approximately 30 mins!
- 3 servings
Key ingredient: GINGER
Ginger is SO good for you. It’s great for digestion. It helps reduce inflammation and heart attacks. It’s also a cold and flu relief, high in vitamin C.
Let’s get straight to it!
Ingredients:
- 1 packet of tofu
- 4 tablespoons of orange juice
- 1.5 tablespoons of cornflower
- 1 tablespoon of finely chopped fresh ginger
- 1 teaspoon of garlic
- Soy sauce
- 1 teaspoon of orange zest
- chilli flakes/ sriracha
- sesame seeds
- Stir-fry veggies – I used onions, sugar snap peas, peppers and mushrooms
Method:
- Drain tofu if necessary (I used extra firm so did not need to). Preheat oven to 200 degrees Celsius.
- Prepare the vegetables and set aside. In a bowl, coat the tofu in a tablespoon of soy sauce and place on a baking tray in the oven for 20 mins.
- In a bowl, combine the cornflower and orange juice. In a saucepan, add this together with the soy sauce, orange juice and zest, ginger, garlic and chilli. Simmer for 15 mins, stirring regularly.
- Stir fry the veggies in a wok.
- Whilst the tofu bakes, ensure it doesn’t stick to the tray and turn it at least three times.
- Add the tofu, which should now be crispy, into the wok with the sauce.
- Serve with rice and sprinkle over some sesame seeds.
Enjoy!
Recipe for Mindfulness 