Orange Sesame Tofu with Vathal Kuzhambu Podi
Orange Sesame Tofu with Vathal Kuzhambu Podi
Prana Kitchens
2
10 minutes
20 minutes
Fusion
Main dish
Experience the delectable fusion of flavors in our Orange Sesame Tofu, complemented by the aromatic Vathal Kuzhambu Podi. This dish combines crispy tofu coated in a tangy orange glaze with the bold spices of South Indian Vathal Kuzhambu Podi, creating a tantalizing balance of sweet and savory. Perfect for those seeking a unique culinary adventure, it's a delightful choice for a flavorful and satisfying meal.
Ingredients
- ½ cup 1” cubed butternut squash
- 1 cup 1” cubed tofu
- ½ cup 1” cut green pepper
- ½ cup 1“ cut red pepper
- ½ cup 1” cut yellow pepper
- ½ cup 1” cut orange pepper
- 1 large carrot peeled and circular sliced
- 10 snow peas sliced in halves
- 2 tbsp sesame oil
- Salt to taste
blank
- Chopped cilantro
- ½ tsp each toasted black & white sesame seeds
blank
- Juice of 1 orange
- 1 tbsp reduced sodium soy sauce
- 1 tbsp maple syrup
- 1 tbsp heaped Prana Kitchens Vathal Kuzhambu Podi
- 1 tsp orange peel granules
- 2 tbsp sesame oil
Directions
blank
In a pot, combine orange juice, soy sauce, maple syrup, and Prana Kitchens Vathal Kuzhambu Podi.
Let it simmer for 5 minutes until the sauce thickens.
blank
Heat a cast iron pan and add sesame oil.
- Saute the tofu until it turns golden brown. Set aside.
- Add carrots and butternut squash to the pan and saute for 5-7 minutes until cooked but firm.
- Add all other cut vegetables and saute for another 5 minutes.
blank
Toss the tofu and cooked vegetables with the orange-vathal kuzhambu dressing sauce. Season with salt as needed.
- Turn off the heat, garnish with cilantro and toasted sesame seeds.
- Serve with brown rice.