Orange Hoisin Tofu with Cashews

Orange chicken and duck are popular Chinese dishes. Here it gets a compassionate spin with tofu and lots of vegetables. 

I never stop having cravings for Chinese food and I still miss having a place to get it on every block. But even if there were places to get it near me, it wouldn't be gluten-free or corn starch free, so I'm better off just making my own.

This dish has crispy tofu. The arrowroot gives it that extra crispy texture. You can use corn starch instead but I seem to have developed a sensitivity to corn. The hoisin sauce and the orange marmalade give it a thick sweetness and is counterbalanced by the hot sauce.

I add tons of veggies, especially bell peppers and broccoli. Add whatever veggies you like best: mushrooms, pea pods, baby corn, etc. If orange isn't your favorite flavor, switch up the marmalade to whatever you like - apricot and mango are also delicious. The cashews give it a crunchy texture.

My Orange Hoisin Tofu with Cashews is a colorful and scrumptious dish with a ton of flavor. Enjoy!

Orange Hoisin Tofu with Cashews

1 block extra-firm tofu, pressed and drained

¼ cup arrowroot powder

1 tsp. garlic powder

1 tsp. ginger powder

1 tsp. Kosher salt

½ tsp. black pepper

2 Tbs. vegetable oil, divided

1 onion, diced

2 bell peppers, diced

1 large head of broccoli (about 3 cups), cut into florets

4 cloves garlic, minced

1 inch ginger, grated or finely minced

1/3 cup hoisin sauce

1/3 cup orange marmalade

3 Tbs. gluten-free, low-sodium tamari

1 Tbs. Sriracha (or hot sauce)

½ cup low sodium vegetable broth

½ cup raw cashews

Cut the tofu into small cubes. Put them into a large storage bag along with the arrowroot powder, garlic powder, ginger, salt and pepper. Shake well to make sure the tofu is fully coated. In a large skillet, heat one Tbs. of oil over medium-high heat. Cook the tofu until browned and crisp, flipping occasionally, about 5 – 6 minutes. Remove the tofu from the pan and set aside. You can munch one piece, for quality assurance testing. :)

Heat the 2^nd Tbs. of oil in the skillet. Add the onions and cook until softened, about 4 minutes. Add the bell peppers, broccoli, garlic and ginger. Stir-fry for about 5 minutes or until the vegetables are tender but still have some crunch. Meanwhile, in a small skillet, toast the cashews under medium-low heat until they are slightly browned. Be careful not to let them burn.

In a small bowl, stir together the hoisin sauce, orange marmalade, Sriracha, tamari and broth. Return the tofu to the skillet and pour in the sauce. Add the cashews, toss to coat and cook until the sauce thickens, about 2 minutes. Serve with brown rice. 

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