Say hello to spring and this delicious Orange Tofu Asparagus which comes together under 15 minutes. Pan fried tofu , asparagus and peppers with citrus scented flavor will add a refreshing touch to your dinner menu. This recipe is vegan , healthy and gluten – free too. The spicy orange sauce is to die for so don’t miss making it. Feel free to add in the veggies of your choice. 

Seriously spring how much have I missed you. Finally beautiful sunny days are back. On my recent trip to the grocery store I picked up asparagus and green beans ( a spring staple 🙂 )  Had some orange juice at home so thought why not make a ridiculously easy dinner. Something that is easy , fresh and flavorful. So threw in some peppers , tofu and this stir fry curry was ready in a jiffy. I served them with Pad Thai noodles . 

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5 from 2 votes

Orange Tofu Asparagus Green Beans

A quick flavorful stir fry with spring veggies . Vegan and gluten free.

Course Dinner, Lunch

Cuisine Asian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Adjustable Servings -6

Author Khushboo

Ingredients

• 2 tablespoon sesame oil/ coconut oil / peanut oil
• 1 finely chopped green chili optional
• 20 asparagus stems end cut and sliced in angle
• 12-14 green beans cut into 2” sticks
• 1 small red bell pepper sliced length wise
• 1 sweet chili pepper sliced optional
• 2 teaspoon orange zest
• For pan frying tofu
• 6 oz / approx. 1 cup firm tofu pressed
• 2 teaspoon soy sauce
• sprinkle of salt
• pepper
• For the sauce
• ¼ cup orange juice store bought or freshly squeezed
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 4 tablespoon low sodium soy sauce
• 1 tablespoon hot sauce/ sambal olek
• 2 teaspoon agave/ sugar
• 1 tablespoon peanut butter
• 1 teaspoon corn flour
• ½ cup water
• Salt to taste
• Pepper to taste

Instructions

• In a blender mix all ingredients called for the sauce.
• In a bowl place cubed tofu and add some soy sauce , salt and pepper to it.
• Heat up a wok or a non stick pan with oil on high heat.
• Add 2 teaspoon of oil .
• Place tofu in the pan and cook until crisp on both sides. Keep aside.
• In the same wok heat 2 tablespoon oil
• Add in green chili , asparagus and green beans
• Sautee for 2 minutes .
• Add in the orange zest.
• Add in the bell peppers, sweet pepper and saute for a minute.
• Now add in the prepared sauce mix and cook it for 2-3 minutes until nice and thick.
• Add in the crisp tofu and coat well with the sauce.
• Taste test and adjust the seasoning.
• Add more water if gravy is very thick.
• Serve warm with noodles or rice.

Notes

You may directly toss noodles or rice in this stir fry and serve as orange fried noodles/ rice.
If you have time on hand you may marinate the tofu for a longer time. I keep it this way in the refrigerator overnight sometimes.
You may use veggies of your choice like okra, baby corn , bok choy .
Adjust spices to your spice level.
You may sub tofu with paneer.
This stir fry pairs well with noodles as well as rice.
The gravy thickens after cooling , keep it thin if you are eating way later than it’s cooked.

Nutrition

Serving: 4g

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Make ahead of time tip- 

You may press and fry the tofu up to 3 days ahead of time. 

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