Dave and I really enjoy take-out, however, in our effort to eat healthier it's much better to re-create recipes at home so we know what's going into them, rather than trying to guess what mystery ingredients are in a sauce. This quick and easy recipe is more delicious than take-out and is also vegan.
Recipe from Vegan Richa.-3 teaspoons cornstarch
-2 tablespoons warm water
-2 tablespoons soy sauce
-2 tablespoons rice vinegar
-2 tablespoons maple syrup
-2 teaspoons of Sriracha
-Zest of 1 clementine
-Juice of 1 clementine (about 1/3 cup)
-1 tablespoon oil
-1 package extra firm tofu, cubed
-2-3 cloves garlic, finely chopped
-1/2 green bell pepper thinly sliced
In a bowl, whisk together the cornstarch and water. Add the remaining sauce ingredients, 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 all sides.
Once the tofu is browned, add the garlic and sliced bell pepper and cook for one minute. Add the sauce and cook until sauce begins to bubble. Then reduce heat, cover and cook for another 2 minutes. Serve with rice if desired (I just used Uncle Ben's Jasmine Rice).
This was really tasty. The heat level was nice, but it wasn't overwhelmingly spicy. There was a nice texture contrast between the barely cooked green pepper and the tofu. I think it's best to serve this over rice to make it a more substantial meal, but it would have been fine eaten alone.