I make this recipe when I have cravings for American Chinese food. I know it’s not authentic Chinese and the grease can be outrageous, but the heart wants what the heart wants.

 

Ingredients

2 blocks extra form tofu

2 medium carrots

1 large bell pepper

1 head broccoli

1/2 large onion

1/2 cup soy sauce or coconut aminos

1/2 cup orange juice

1/4 cup sake (Japanese rice wine)

3 tablespoons apple cider vinegar

2 tablespoons orange zest

1 tablespoon flour

1 1/2 teaspoons ground ginger

2 pinches cardamom

Process

1. Cut both blocks of tofu into cubes and place in a large, zip top bag.
2. Next, whisk the soy sauce, orange juice, sake, apple cider vinegar, orange zest, ginger, and cardamom together.
3. Pour this over the tofu and let marinate for 1-2 hours.
4. Peel your carrots and chop into matchstick sized pieces. Slice the onion and bell pepper into thin strips.
5. Trim the head of broccoli and cut into little trees.
6. Drain tofu from the marinate and let dry. Reserve the liquid to make a sauce at the end.
7. Heat oil in a large skillet or wok over medium high heat.Add tofu cubes and brown for 3-5 minutes per side until golden. Remove from pan and set aside.
8. Add the broccoli and carrots and cover. Let steam for 3 minutes.
9. Next, place onion and bell pepper in the pan and cook for another 2 minutes.
10. Whisk the marinate with 1 tablespoon of flour. Place the tofu back into the pan and pour over the marinade. Cover and let cook for 3 more minutes.
11. Serve alongside noodles or over rice. Enjoy!