I like spicy foods so this spicy orange peel tofu meal is pretty close to perfection for me. Actually, I may have gone a bit overboard on the spice.






See this bowl? It may look relatively harmless but it's full of spicy goodness. Sriracha and me are tight, but maybe I went a bit nuts here. But don't worry, I've cut back on the amount listed in the recipe below so you don't have to burn your face off while eating dinner like I did. But still, burning my face off was worth it. So good! There's a lot of chili-garlic sauce in here, but I don't find it that spicy. Open a jar (you can find it at most asian groceries or check the asian aisle of your local supermarket) and take a big sniff. It's made of magic and I love how complex and delicious it smells.


This dinner was made a while back when blood oranges were in season. Aren't they gorgeous? But don't worry, regular oranges work just fine too. Add in any vegetables you have on hand: carrot coins, cauliflower or broccoli florets, asparagus spears...this is one of those flexible recipes, so work with what you've got on hand!


Oh look! This is what my tiny, 1982 kitchen looked like when I made this meal. Messy and full o' tasty action! Let's look at a pretty close-up instead!


Ahhh, much better.



Spicy Orange Peel Tofu
juice & zest from 1 orange (I used a blood orange, but any orange will do)
1/2 cup vegetable stock
3 tablespoons orange marmalade
2 tablespoons chili-garlic paste
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/2 teaspoon sriracha (or more if you are crazy, way less if you're not!)
a few drops of roasted sesame oil
1 tablespoon cornstarch

1 tablespoon canola oil
1 block extra firm tofu, cut into 1" cubes
1/2 onion, sliced
2 tablespoons french ginger, minced
4 garlic cloves, minced
2 cups assorted chopped vegetables
1/4 cup frozen peas (optional)
toasted sesame seeds (optional)



In a medium bowl, whisk together the orange juice, stock, marmalade, chili-garlic paste, soy sauce, vinegar, sesame oil and sriracha. In a small bowl, mix cornstarch with 1 tablespoon cold water and use a fork to whisk. Add cornstarch mixture into the orange sauce and stir to combine. Set aside.

Heat oil in a large skillet and add in tofu until fry until golden. Add in onion, ginger, and garlic and stir until fragrant. Add in your vegetables and let them cook under bright and crisp-tender, just a few minutes depending on what vegetables you use. Pour orange sauce over vegetables and tofu, stir in frozen peas (if using), and bring to a boil for a minute or two until thickened. Serve over rice and garnish with toasted sesame seeds, if desired.

By Jeannette Ordas of Everybody likes Sandwiches