I love oranges and I love tofu so why wouldn’t I try this recipe out?
Between the orange juice in the sauce and the orange zest, you can definitely taste the orange in this ! As far as crispiness goes, I didn’t get a crispiness but I did enjoy the texture that got added to the tofu. I don’t think the sesame seeds really added anything but the green onions did add color, a different texture and a nice sharp flavor to the dish.
This recipe came from Make It Vegan by Ashley Hankins, you can get the cookbook on Amazon and Barnes and Noble at least.
I was not paid in any form to mention the cookbook, recipe, Amazon or Barnes and Noble.
I had to go to Savannah for some car repair and while the car was worked on, mommy and me hung out at Barnes & Noble and we just couldn’t help ourselves and ended up getting some new vegan cookbooks !
This recipe is great for both people who love spicy foods and want more of a mild dish. You definitely get flavor and texture in the meal but until you bite into a chile de arbol, you really don’t get any spiciness but once you do take that bite, oh man did it bring the heat ! I knew I’d be passing off my bell pepper pieces to mommy so I doubled the 1-inch green onion segments and there was still plenty of sauce to coat everything. You have to make up a batch of their Crispy Baked Tofu for this recipe and the tofu does live up to its name, it is crunchy… until it gets coated in the sauce. While it does lose the crunch factor, it doesn’t feel soggy or mushy and in fact actually has a bit of meaty texture to it. Mommy and me loved this and I hope y’all will too !
I got this recipe from Make It Vegan by Ashley Hankins (you can get it from Barnes & Noble but it’s also available through Amazon).
I wasn’t paid in any form to promote this recipe, the cookbook, Barnes & Noble or Amazon.
I had some extra-firm tofu that was close to expiring and had a hankering for something Asian so this recipe sounded perfect to me !
It’s not in the picture but this recipe called for 5 dried red chilies (I used chile de arbol) and I swear y’all, I cooked it for the time listed and I guess the heat was higher than whatever they used (recipe never does say) ’cause the chilies looked black ! I had cut off the stems before they went into the skillet so the dish still got a nice level of heat to it but I refused to bite into any of the actual chili peppers in fear of the level of bitterness they could’ve had. The bell pepper still had some crunch to it even after I was done cooking but I was okay with that since the tofu was seared but not crispy. This was really delicious but next time I think I’ll double this recipe so I can get the portion size I’d really like (it’s supposed to serve 4 but the three of us polished it off no problem).
Oh yeah, the recipe never gives an exact size for cutting the tofu but I went for roughly 3/4-inch sized cubes.
If you want to try this out for yourself, click here.
Happy “fry-day” y’all ! So stir-frying isn’t frying per se, but it does have the word “fry” in it so I’m running with it !
So I tossed some of the tofu into the sauce for the picture but the rest of it I kept out and just added it onto the mushroom mixture that was spread over rice ’cause the crunch of the tofu coating was so crispy that I didn’t want to risk losing any of that texture to it getting tossed in the sauce ! I did make the mistake of walking away from the mushrooms and onion while they were cooking and they got a little burnt (I don’t know if you can spot that in the picture or not) but the flavor of the sauce and the fresh green onion slices really masked a lot of the bitter flavor that could’ve come through otherwise. I liked this dish and think it’s worth making it again to see how much better it’d be if nothing got burnt !
The teriyaki sauce sounded delicious but it was the fact that this recipe cooks all the tofu at once in the oven instead of batches in a skillet that made the lazy side of me get really excited about trying this !
The sauce was full of flavor, wish I’d actually doubled it after tasting it but the texture of the tofu was kind of disappointing. I decided to go for the full 30 minutes instead of the minimum 25 but I really don’t think 5 minutes less would’ve taken away the… jerky like texture. But seriously though, the recipe really is worth making for the sauce, you just gotta find a different way to cook up the tofu !
If you’d like to make the recipe yourself, click here.
I usually only go shopping twice a week so it’s nice when I can find recipes that don’t need as many perishable items. To me, this recipe counts as one of those.
The tofu does get some texture from getting cooked in the oven but the star of this dish is the sauce ! The vegan mayo, sriracha (which I went for the maximum recommended amount) and rice vinegar creates a creamy, spicy sauce that has just a little tang to it. The green onions might seem optional but they add a nice sharp flavor and an extra texture to the dish. Oh the recipe never gives specific cuts for the tofu so I just cut mine into roughly 3/4-in. cubes.
This recipe came from This Savory Vegan, you can find the recipe here.
I was not paid in any form to promote this recipe or their website.
Back when I was still eating meat, I loved kung pao chicken so when I saw this tofu version, I wanted to try it out and see what it was like !
I liked the flavor of this dish and the addition of the water chestnuts (gives a great crunchy texture to the dish) but I do wish the tofu had more texture. In the recipe they say to just add it in with the current ingredients and there’s just not enough space or time for any of those cubes of tofu to get seared. Other than that though, it was a good dish ! If you ever get around to trying this yourself, when they call for 3 small green chili peppers, I used serrano peppers and left the seeds in. I also used pre-made broth rather than make the one recommended, made an extra batch of the tofu marinade to be added directly into the skillet, used reduced-sodium soy sauce and toasted sesame oil and forgot to add the sugar.
This recipe came from The Spicy Plant-Based Cookbook.
I was not paid in any form to promote this recipe or the cookbook.
Alright so I don’t know how authentic or not this recipe is, but it delivers on having a taste that keeps you coming back for more !
I just love all the different components and the textures they bring: the seared tofu, the halved snow peas, scrambled eggs, the chopped peanut garnish, the fresh chopped cilantro and had it actually been in stock at the one store that sells it in this town, the bean sprouts. The recipe actually called for whole-wheat fettuccine but for some reason that doesn’t seem to sell that anymore in my town so we used whole-wheat linguine. It also called for fish sauce but did say that you could use soy sauce as a substitute, making it a vegetarian dish. You’ll miss that funky flavor that only fish sauce has but you’ll still get some of that saltiness that fish sauce has.
Other than being just a little salty, this was so freaking good ! I wish I could give you an awesome description of the flavors but after one bite, I just hoovered the whole thing ! If you want to try this out yourself, click here.
I was not paid in any form to promote this recipe.