Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Spice up weeknight dinner with this flavorful dish made with tofu and bell peppers cooked in orange liquor and served with riced cauliflower. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Recipe Summary

19 mins
10 mins
59 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Wrap tofu in a paper towel and cover with plate; rest until moisture is removed, about 10 minutes.

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower; cook and stir until tender, about 5 minutes.

  • Preheat oven to 425 degrees F (220 degrees C). (If using a countertop convection oven, preheat to 400 degrees F (200 degrees C)). Place baking sheet inside to warm.

  • Remove paper towel from tofu; discard. Place tofu onto heated baking sheet using heatproof gloves.

  • Bake in the preheated oven, flipping once, until tofu is heated through, about 3 minutes per side in the conventional oven and 2 minutes per side in the countertop induction oven.

  • Heat remaining 1 tablespoon olive oil in a wok on medium heat. Add onions and scallions; cook and stir until onions are slightly softened, about 5 minutes. Stir in garlic. Turn wok to high heat; stir in green peppers.

  • Combine water and orange liqueur in a bowl. Pour 1 tablespoon liqueur mixture into wok; toss with 2 wooden spoons until mixed. Repeat with remaining liqueur mixture; cook and stir until evaporated, 3 to 5 minutes.

  • Sprinkle soy sauce into the wok. Fold in tofu until coated.

  • Place cauliflower in serving bowls and top with tofu mixture. Garnish with red chile peppers; season with salt.

Nutrition Facts

299 calories; protein 19.3g; carbohydrates 21.1g; fat 15.7g; sodium 779mg. Full Nutrition