This vegetarian spicy orange tofu recipe is made using Japanese Ingredients. Also includes Japanese peppers, orange bell pepper and shitake mushrooms.
Every time I watch Kill Bill, I get in the mood to make Japanese food.
This weekend was spent watching Kill Bill Vol 1 and 2. There are so many plot holes and there is a blatant defiance of the laws of physics.
I still love both movies and watch them. Incidentally, it is over a decade old!
Feels like yesterday….
The last 2 times I watched this movie, I made the Miso-glazed Eggplant and the Vegetarian Sushi.
Today, I am making a recipe that was inspired in part by watching Kill Bill and partly by Vegan Richa’s Orange Tofu recipe.
I served my spicy orange tofu over a bed of Soba Noodles, but, it works great with sushi rice.
Vegetarian stir fry recipes have some amazing vegetables. In this recipe, I use only 2 vegetables. One is the yellow pepper and the other is dried shitake mushrooms. They provide a wonderful contrast in texture.
So, what is the best way to cook tofu? I roasted my tofu on a pan, but, you are free to toast them in the oven. It should be pressed tofu because you want it to hold shape. Simply put weight on the tofu and leave it for about 30 minutes. Use the liquid in the orange sauce.
You can serve this with basmati rice too or put it into a vegan tofu wrap. I think this orange tofu would taste great with coconut rice too, what do you think?
The hidden star of this recipe is the Japanese pepper, known as the shishito pepper. It is hard to find, but, it has an amazing flavor.
If you have tofu left over, make tandoori tofu skewers out of it.
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Spicy Orange Tofu Made With Japanese Flare
Spicy Orange Tofu in Japanese Style
Ingredients
For the Orange Sauce
- 1.5 tsp corn starch (I use the Gluten-free version)
- 1.5 tsp Flax Seed Meal
- 1/2 cup water (warmed in the microwave for about 15 seconds)
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Mirin (Use rice vinegar if you don't have Mirin)
- 2 tsp brown sugar
- 2 Tbsp Agave
- 2 tsp sriracha
- 1/2 cup Orange juice
- 2 tsp sea salt (or to taste)
For the Tofu
- 3 tsp vegetable oil (or use cooking spray)
- 1 block extra firm tofu (Pressed and cut into 3 slabs)
For the stir fry
- 1/2 tsp Miso
- 1/2 tsp Wasabi
- 1 Orange Bell Pepper (cut into strips)
- 10 Dried Shitake Mushrooms (Hydtrate for about 1 minute and drain out all the water)
- 1 Shishito Pepper (cut into strips, remove the seeds)
- 2 tsp crushed garlic
Instructions
For the Orange Sauce
- In a mixing bowl, add the cornstarch and Flax seed meal
- Add the warm water slowly and stirring while adding the water.
- Whisk well
- Add the remaining ingredients for the orange sauce and whisk again
- Set aside
Making the Tofu
- Heat a wok or large pan for about 30 seconds
- Add the oil (or spray the pan)
- Add the 3 slabs of Tofu. Slabs are easier and faster to cook
- Cook on both sides (medium heat) until they are crispy and dark brown on both sides. Should be about 20 minutes.
- Remove from the heat and set aside for about one minute
- When the tofu is cool enough, cut them into large cubes or rectangles. Each slab can be cut into about 9 pieces
- Set the tofu aside
For the stir fry
- Using the same pan as the tofu, add the bell pepper and Japanese Pepper. If there is not enough oil, add only 1 tsp of vegetable oil
- Allow the peppers to turn brown around the edges
- Add the garlic and stir well for about 30 seconds
- Add the shitake mushrooms and cook for about 1 more minute
- Stir the orange sauce first before adding it to the pan
- Add the orange sauce slowly and stir with the other hand
- If the combination is too sticky, add 1/2 cup of water
- Stir for about 2 more minutes until everything is well coated in the orange sauce
Serve over cooked soba noodles or sushi rice. Can be served with any Japanese noodles
Notes
-
- 1. In a mixing bowl, add the cornstarch and flax seed meal. Add the warm water slowly while stirring. Whisk well
-
- 2. Add the remaining ingredients for the Orange sauce and whisk again. Set aside
-
- 3. Remove the Tofu from the heat and set aside to cool for about 1-2 minutes
-
- 4. Cut the tofu into cubes. Each slab can be cut into 9 pieces. Set aside after cutting.
-
- 5. Take the dried shitake mushrooms and hydrate them in a bowl for about 1 minute. Remove from the water and drain well. Use a paper towel to dry it.
-
- 6. Chop the Bell pepper into long strips. Cut the Japanese Pepper into long strips, remove the seeds and cut the strips into half
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- 7. Add the peppers into the Tofu pan and stir. When the peppers are browned on the outside, add the garlic and stir for 30 seconds. Add the shitake mushrooms and stir for about 1 minute. Add the Tofu and stir for about 1 minute. Add the Orange sauce slowly and stirring with the other hand. If the mixture is too sticky, add 1/2 cup of water.
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- 8. Remove from the heat and serve immediately. Serve over cooked soba noodles or cooked sushi rice
swathi says
Next time when I buy tofu, I will try this orange tofu for sure.
Healing Tomato says
Thank you, Swathi.
lizzy says
Not only are these pics gorgeous, I have to make this. I love tofu!!
Healing Tomato says
Thank you, Lizzy.
Debi @ Life Currents says
This looks so yummy! I love tofu, and this Japanese style looks great! I’ve yummed it for later.
Healing Tomato says
Thank you, Debi
Debi @ Life Currents says
I made this last night for dinner. Both the husband and I loved it; It was delicious! Thanks so much for the recipe.
Healing Tomato says
Thank you, Debi
Jillian (Food, Folks and Fun) says
This looks amazing!
Healing Tomato says
Thank you, Jillian
Sandi says
I love how easy it would be for me to make this gluten free so my family can enjoy it 🙂
Healing Tomato says
Thank you, Sandi
Becky says
I love Japanese food too!! The flavor combinations in this dish sound amazing!! Gorgeous pics too 🙂
Healing Tomato says
Thank you, Becky
Ashley (QLCC) says
This looks delicious! I love the colors!
Healing Tomato says
Thank you, Ashley
Elena says
It looks so delicious! I love the combination of flavors
Healing Tomato says
Thank you, Elena
Nicole Neverman says
This sounds fantastic! I’ll try any recipe with “spicy” in the title, and the combination of beautiful ingredients here sounds wonderful.
Healing Tomato says
Thank you, Nicole.
Katerina says
My son is a big tofu lover! I bet this dish would make him really happy!
Healing Tomato says
Thank you, Katerina.
Kelsey M says
Yum- I love this flavor combination!
-Kelsey
http://www.alittlerosemaryandtime.com
Healing Tomato says
Thank you, Kelsey
[email protected] says
I am a lover of tofu and your recipe must give it so much flavor. Great recipe.
Healing Tomato says
Thank you, Janette
Michelle @ The Complete Savorist says
You just might get me to eat tofu with this dish! Looks full of delicious flavors.
Healing Tomato says
Thank you, Michelle