Ingredients

The following ingredients have 4 Servings
  • 10 oz tofu (extra firm, cubed and pressed (see recipe notes))
  • 1 lemon (juice of)
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/3 cup cornstarch
  • 1 tbsp sesame oil
  • 1 large red onion (diced)
  • 2 cloves garlic (minced)
  • 1 medium orange bell pepper (chopped)
  • 1 medium red bell pepper (chopped)
  • 1 large carrot (peeled and chopped into matchsticks)
  • 3 tbsp sesame seeds
  • 3/4 cup orange juice
  • 2 tbsp rice vinegar
  • 2 tbsp tomato paste
  • 1/2 tbsp sriracha
  • 2 tbsp tamari
  • 2 tbsp cornstarch
  • 1/4 cup water

Instruction

  • In a mixing bowl, mix together the tofu, lemon juice, paprika and salt. Set aside for at least 20 minutes to marinade.
  • Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
  • Add cornstarch to a ziplock bag, followed by the tofu. Shake to ensure that the tofu cubes are evenly coated. Then, transfer them to the baking tray and bake for 25 minutes.
  • Prepare the sauce by whisking together the orange juice, rice vinegar, tomato paste, sriracha, and tamari. In a separate bowl, whisk together water and cornstarch.
  • Heat a little bit of sesame oil in a wok or pan over a medium heat. Add the onion and garlic, cooking for 2-3 minutes, until softened. Now add the carrot and bell peppers, cooking for 5 minutes more.
  • When the tofu is ready, add it to the wok/pan together with the sauce and cornstarch slurry. Stir for a few minutes, until the sauce thickens.
  • Stir in the sesame seeds and serve.