Before I dive into this post and introduce my newest creation, I just wanted to take a minute to make two quick announcements. First off, I’ve updated my ABOUT page. There’s some new information in there, including an exciting announcement about a recent change to my diet (in case you haven’t already noticed the change from my posts and social media). I’ll let you head on over to find out =) Secondly, several people have been unable to SUBSCRIBE to my site for FREE via email in order to get weekly recipes sent straight to their inbox. I’m in the early stages of making changes to my site, and realize that my subscribe box in not in an ideal location. If you haven’t yet subscribed to my site and wish to do so, please simply type your email in the box below. You will get an email asking you to confirm your subscription. You’ll never again miss a single one of my recipes! Thank you!
And now onto this delicious and flavorful dish!
Out of all the different types of cuisines I love, I’d have to say that one of my favorites is Thai inspired dishes. I’m constantly trying to re-create or come up with new added twists to traditional dishes I’ve enjoyed in restaurants. In fact, my most POPULAR recipe is the Thai Basil Eggplant!
With that in mind, I would like to introduce you to my newest creation… Orange Pepper Tofu! By now, I’ve created enough Thai inspired dishes to know the set of ingredients I love, and how to work them together to get that perfect sauce combination to pour over some veggies and tofu. As always, I try to keep the sauce ingredients pretty basic and pantry-ready.
For this recipe, I threw in some of my freshly squeezed orange juice (yes…this is yet another recipe created from the plethora of delicious, sweet, home-grown large navel oranges we had a few weeks back) and developed the flavors around that orange taste. Instead of throwing in a ton of veggies, I decided to simply add some red and green bell peppers to compliment that orange flavor. The results was this gorgeous mouth-watering Orange Pepper Tofu! We all loved the dish served over some warm rice. The kids enjoyed it without the spice, and they were excited since they saw me use some of the orange juice they had freshly squeezed earlier that day (they love using the citrus juicer to make fresh orange juice). Yet another favorite to add to my list (and hopefully yours as well)…
I’m curious, to those of you who have been following , which one of my Thai dishes do you like the most? Let me know in the comments below!
It’s always wonderful to hear from my readers and followers in the comment section below. So if you make this recipe or even simply like the idea of the recipe, I’d love to hear from you. It’s also a great way for me to get feedback so that I know how you like the recipes, whether you are eating or making them. You can give any feedback below, or you can also tag me on Instagram if you make one of the recipes @vegetariangastronomy , #vegetariangastronomy, so I don’t miss it.