2 packages Beyond Meat, cut into cubes or 1 block extra-firm tofu, pressed, drained and cut into cubes
2 Tbs. vegetable oil
For the zucchini noodles
1 Tbs. olive oil
3 garlic cloves, minced
A pinch of red pepper flakes
½ red onion, diced
1 red bell pepper, chopped
4 large zucchinis, julienne into noodles
Kosher salt and pepper to taste
Instructions
For the marinade:
In a large bowl, combine the olive or sesame oil, garlic, scallions, ginger, tamari, orange juice, brown rice vinegar, lemon juice, brown sugar and red pepper flakes. Mix well.
In a separate mug or bowl, mix the arrowroot and water together until smooth. This is a slurry. Add the slurry to the marinade and mix well to incorporate.
For the Orange “Chicken”:
Add the cubes to the marinade and let sit for at least 20 minutes.
Heat the vegetable oil in a large skillet over medium-high heat.
Remove the cubes from the marinade and pat them dry. Reserve the marinade for the noodles.
Arrange the cubes in the skillet in a single layer and cook until browned and crisp on all sides, about 8 minutes total. Transfer the “chicken” to a plate.
For the Zucchini Noodles:
Heat the olive oil in the same skillet over medium heat. Add the garlic and red pepper flakes. Cook 1 minute until fragrant
Add the onion and bell pepper to the skillet and cook for 3 minutes until softened..
Add the zucchini to the skillet and toss to coat in the seasoned oil.
Add the reserved marinade to the skillet to create a sauce for the zucchini noodles. Toss to coat the zucchini in the sauce and cook until the sauce thickens and is warmed through, about 5 minutes.
Add salt and pepper as desired.
Return the “chicken” to the skillet and toss with the zucchini noodles.
Serve immediately.
Recipe by The "V" Word at http://thevword.net/2014/06/vegan-orange-chicken-with-zucchini-noodles.html