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.
My Orange Hoisin Tofu with Cashews is a colorful and scrumptious dish with a ton of flavor. Enjoy!
Orange Hoisin Tofu with 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 2nd 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.