I was out of power from Friday morning to Sunday night. And let me just tell you. Power is one of those things you REALLY don’t appreciate until it’s gone.
I mean, I seriously take power for granted. Hot showers? Having light in the bathroom? Seeing the time on the microwave? These are luxuries, people. I essentially moved my entire refrigerator to my boyfriend’s apartment. I don’t think it’s ever seen that much food.
Let’s just say after a few days, I have been itching to cook something hot, fresh, and delicious. I worked a double shift at work today, doing schoolwork on my Spring Break (rage! not..), and all I could think about was this stir fry.
This isn’t the first time I’ve made this stir fry. For good freaking reason. This chick is genius. Cornstarch (or maple syrup?) gives this sauce a delicious thickness that clings to the contents of this stir fry. Seriously. Favorite Asian sauce ever. If not all-time favorite sauce ever. Yes, it’s that good.
I urge you to make this. NOW. You can make it with chicken, shrimp, beef… whatever your heart desires. You can also add rice or quinoa to serve as a bed for this delicious concoction. I’m making muffins tonight, so I didn’t want to carbo-load – since my body hasn’t run an inch in years, carbo-loading is a thing of the past. This would also be delicious with mango or pineapple chunks. OR BOTH. Go crazy.
Spicy Orange Vegetable and Tofu Stir Fry
Adapted from Vegan Richa
4 tsp cornstarch
1/4 c warm water
1/4 c soy sauce
1/4 c rice vinegar
2 tbsp maple syrup
Zest + juice + pulp from 1 clementine
2 tbsp olive oil
1 package extra firm tofu, cubed and pressed
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 clove garlic
1 small zucchini, sliced
1 small squash, sliced
1/2 bell pepper, chopped
1 green onion, thinly sliced
1. Whisk together cornstarch and warm water. Then add soy sauce, rice vinegar, maple syrup, zest, juice, and pulp from clementine. (For pulp, just take a fork and gently rake out the pulp after you have squeezed the clementine.)
2. Over medium-high heat, sauté the tofu, black pepper, and red pepper flakes in the oil for 6-8 minutes, turning to allow browning on all sides.
3. Turn the heat down to medium, add the garlic, vegetables (except green onion), and sauce. Allow to cook for a few minutes, then turn the heat back up to medium-high and cook until the vegetables are slightly softened and the sauce has thickened.
4. Serve topped with sesame seeds and green onions.