Spicy Ginger-Orange Tofu

Ingredients

• 1
  
  lb. extra-firm tofu, rinsed, well-drained, cut into 1″ cubes
  
• 2
  
  tablespoons corn starch
  
• 2
  
  inch peel of an orange
  
• 
  
  sea salt & cracked pepper
  
• 1/2
  
  cup rice vinegar
  
• 1/4
  
  cup brown sugar
  
• 2
  
  tablespoons freshly squeezed orange juice (keep 2 1″ pieces of orange peel too)
  
• 1/2
  
  cup scallions, chopped
  
• 1/4
  
  cup fresh ginger, sliced & minced
  
• 1/4
  
  cup garlic, minced
  
• 
  
  (optional) 1 chili of your hotness-choice, diced
  
• 2
  
  tablespoons canola or vegetable oil
  
• 1
  
  teaspoon sesame oil
  
• 2
  
  tablespoons tamari
  
• 2
  
  teaspoons sesame seeds
  

Directions

1. Toss tofu, corn starch, orange peel, sea salt & cracked pepper together in a bowl & set aside.
2. Whisk together vinegar, brown sugar, oj & pepper; & set aside
3. In a large pan over medium high heat, cook tofu in in oils for 4-5 minutes or until the tofu begins to turn golden. Add scallions, ginger, garlic & optional chili & continue to cook for 2-3 minutes. Pour in the vinegar & sugar mixture & cook until the liquid has reduced about half & begins to look a bit sticky (3-4 minutes). Add tamari & sesame seeds & cook for another minute.
4. Serve with jasmine rice & steamed veggies (as you can see here, my veg of choice was broccoli–still with a bit of crunch).