Zest of 1 medium orange (we got 2 teaspoons of zest from our orange)
2 tablespoons orange juice
3 tablespoons lemon juice
½ cup rice wine vinegar
3 tablespoons light soy sauce (we used reduced-sodium soy sauce)
¾ cup brown sugar (we used light brown sugar)
¼ teaspoon red pepper flakes
½ teaspoon grated ginger
1 clove garlic, crushed (we used a big garlic clove)
2 tablespoons cornstarch
½ cup flour (we used all-purpose flour)
1 teaspoon salt (we used table salt)
½ teaspoon black pepper (we used freshly ground black pepper)
1 (16-ounce) package firm tofu, drained and cut into 1″ pieces (we used a 14-ounce package and cut them into 3/4″ pieces)
Oil (for frying) (we used peanut oil)
2 green onions, chopped on the diagonal
Add the following ingredients to a medium saucepan, stirring to combine: 1 cup water, orange zest, orange juice, lemon juice, vinegar, soy sauce, brown sugar, pepper flakes, ginger, and garlic. Turn the heat up high enough so that the mixture comes to a boil, stirring occasionally during that time.
Whisk the cornstarch and remaining water together in a small bowl, pouring the mixture into the saucepan afterwards. Once the sauce is boiling again, turn the heat down to medium-low and let it cook for 5 minutes* or until the sauce has thickened, taking the saucepan off the heat afterwards.
Take a shallow dish out and mix the flour, salt, and pepper together in it. Add the tofu to the dish, tossing to coat.
Pour around two tablespoons (we used 3) of oil into a large sauté pan, setting the heat to medium-high. Cook the tofu in batches, making sure each batch is golden and very crispy before taking it out and placing it on a paper towel-lined plate.
Once all the tofu’s been cooked, add it and the green onions** to the sauce, tossing the tofu to coat, serving immediately.
Supposed to serve 4 but only made 2 servings for us.
*We lost track of how long we cooked our sauce but we know that it reduced down to 2 cups.
**We never mixed the green onions into the sauce, we just sprinkled the green onions over the tofu afterwards.
This orange sauce tastes so good you’ll want to drink it up ! The tofu does lose it’s crispiness after tossing it in the sauce but you still get a little bite from the green onion. If you’re not a fan of green onions, you can omit them and still love eating this dish thanks to the sauce. The orange sauce is sweet, tangy, a little spicy and you can still taste the orange even with all the other ingredients combined. We enjoyed the sauce so much, we’re already thinking of other possible ways to use it !
This recipe came from “Vegan Junk Food”.
We weren’t paid in any form to promote “Vegan Junk Food”.
1 Fresno chile, thinly sliced (we used two serrano peppers)
3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. mirin (we measured out 2 tablespoons after mixing together 2 tablespoons of unseasoned rice vinegar and 1 teaspoon of sugar)
2 Tbsp. Sriracha or gochujang (Korean hot pepper paste) (we used sriracha)
2 Tbsps. unseasoned rice vinegar
2 tsp. toasted sesame oil
1 tsp. finely grated fresh ginger
Take a paper plate out and cover the plate with paper towels. Spread out the tofu slices across the paper towels so that they’re on a single layer, placing additional paper towels over the top of the tofu. Take your hands* and press down on the tofu, hard enough to press water out of the tofu but not so hard that you make the tofu fall apart.
Take a large skillet out (we used a nonstick skillet but when possible, the original recipe suggests using a cast-iron skillet) and pour the vegetable oil in. Once the oil’s hot, lay the tofu slices down in the skillet for somewhere between seven to ten minutes or however long it takes for your tofu to get browned (it took us somewhere between 7 to 8 minutes), flipping the tofu once during that time. Once the browning’s complete, remove the tofu from the skillet and put it on a plate where it can cool off.
While the tofu’s cooling down, take a medium-sized mixing bowl out and add the remaining ingredients to it, stirring to combine.
Now that the tofu’s cooled down, crumble** the tofu until it’s been broken into small pieces and place it in the mixing bowl with the sauce, stirring the tofu until it’s fully coated in the sauce.
*We placed another cutting board on top of paper towel-covered tofu and placed enough heavy books on top to press the water out of the tofu.
**We decided to just cut the tofu into small cubes rather than crumble it.
This is a flavor game-changer for tofu. Mommy said “this is some freaking delicious shit !”. Don’t get us wrong, the texture still won’t make you believe it’s crumbled meat but it tastes so good that you just don’t care ! There’s a lot of sauce that doesn’t get absorbed by the tofu but honestly, that sauce tasted so good we would’ve been happy to just drink it as is ! This would be great on a salad, mixed in with pasta, used in a sandwich, etc. We hope you love it as much as we did !
2 Tbsp. olive oil, divided (we used 3* tablespoons of extra-virgin olive oil)
14 oz. extra-firm organic tofu, drained, patted dry and cut into ¾-inch cubes (we drained and then pressed our tofu to get the water out)
1 yellow onion, finely chopped
2 cups thinly sliced carrots
2 cups sliced or quartered white mushrooms (we removed the stems and then sliced our mushrooms)
2 cups trimmed and halved green beans
¼ cup chopped fresh cilantro
2 Tbsp. toasted sesame seeds
1 lime, sliced into wedges for garnish
1 cup low-sodium vegetable broth, warmed
3 Tbsp. raw honey or coconut sugar (we used coconut sugar)
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. rice vinegar
4 cloves garlic, minced
1 tsp. peeled and minced ginger
1 tsp. chile-garlic sauce (such as sambal oelek) (we used sambal oelek)
½ tsp. sesame oil (we used toasted sesame oil)
1/8 tsp. ground black pepper (we used fresh ground black pepper)
1 Tbsp. arrowroot mixed with 2 tablespoons water (we couldn’t find arrowroot so we used an equal amount of cornstarch)
Look at the box the spaghetti came in for directions on how to cook it and follow those directions.
While the spaghetti is cooking, make up the sauce: Take a large bowl out and add the broth and sugar to it, whisking it until the sugar’s dissolved. Now add in the following ingredients, stirring to combine: soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and the black pepper. Leave the sauce off to the side for now.
Take a large skillet and pour one tablespoon of the olive oil into it, setting the heat to medium-high. Once the oil’s hot, add half of the cubed tofu in and cook it for 5 minutes or until it’s crispy, turning the tofu frequently so all sides can get crispy. Place the crispy tofu on a paper towel-lined plate and repeat the process with the second half of the tofu*.
Using the same skillet that you used for the tofu, pour the other tablespoon of oil in, keeping the heat at medium-high. Once the oil’s hot, toss in the onion and carrot slices, letting it cook for 2 minutes, stirring frequently. Add the mushrooms and green beans in, stirring frequently for 2 minutes**.
Take the arrowroot mixture and stir it into the sauce to combine. Pour the sauce mixture into the skillet, letting it get heated up. Let the sauce bubble and thicken for 1 to 2 minutes (as soon as we saw it bubbling we moved onto the next part). Add the noodles and tofu into the skillet, tossing to coat in the sauce. Divide the skillet mixture among 4 plates or bowls and garnish with the cilantro, lime wedges and sesame seeds.
*By the time we were done crisping the first half of tofu up, it seemed as if the tofu had absorbed all the oil so we added another tablespoon of oil in before crisping up the second half of the tofu.
**By the 2 minute mark for the mushrooms and green beans, all the vegetables still seemed really raw so we put a lid on the skillet and cooked it for about another 6 minutes, taking the lid off just long enough to stir occasionally during that time.
This recipe is going into our favorites if no other reason than for that sauce ! The sauce is delicious but that deliciousness gets muted somewhat once it’s tossed with all the other components. The lime juice and cilantro bring more great flavor to the dish though. If you make this a day before you plan on actually eating it, the dish kind of takes on a vegetable lo mein feel by sitting in the fridge overnight which was awesome !
This recipe came from Clean Eating magazine.
We weren’t paid in any form to promote Clean Eating.
Take a 3 ½ to 4-quart slow cooker out and spray the inside of it with cooking spray. Take a 12-inch nonstick skillet out and set the heat to medium-high. Add the beef and onion to the skillet, breaking the meat up and stirring occasionally for 8 to 10 minutes or until the beef’s fully cooked. Drain any grease from the skillet and afterwards, add the beef and onion to the slow cooker. Excluding the buns, add the remaining sloppy joe ingredients to the slow cooker, stirring to combine everything together.
Put a lid on the slow cooker and set the heat to LOW. Let the sloppy joe mixture cook for 3 to 4 hours.
Take a small mixing bowl out and mix all the blue cheese sauce ingredients together in it.
When preparing your sandwich, the recipe recommends using 1/3 cup of the sloppy joe mixture per sandwich**, topping it with 1 tablespoon of the blue cheese sauce**.
* Trust us, you won’t even realize it’s reduced-fat, it’s that tasty !
** We know what the recipe recommends for sloppy joe mixture and blue cheese per sandwich but that amount of sloppy joe did not get us to 18 so just put on your desired amount of sloppy joe. The blue cheese sauce tastes too good to only use 1 tablespoon so we applied more and advise doubling the sauce recipe.
Recipe source unknown.
We weren’t paid in any form to promote Frank’s RedHot