Orange Four-Pepper Smoked Tofu

In a skillet, sauté the smoked tofu, portobello mushrooms, green onions and red bell pepper in the oil over medium heat for 6 minutes, stirring regularly.

Add the garlic and ginger. Cook for another 2 minutes.

Add the orange juice, maple syrup, soy sauce and rice vinegar. Mix well, bring to a boil and cook for about 5 minutes.

Stir in the cornstarch mixture. Bring back to a boil, stirring constantly, and simmer for 30 seconds.

Serve with rice and garnish with the chopped green onion and toasted sesame seeds. Add sriracha if you like more heat.