Step 1

Cut tofu into small cubes.

Step 2

Combine tamari, orange zest, orange juice and hot red pepper flakes in small bowl and set aside.

Step 3

In a large skillet, heat 1 Tablespoon of coconut oil.

Step 4

Once oil is hot, add tofu and cook (without disturbing cubes) until bottoms have browned, about 2-3 minutes. Turn tofu and cook another 2 minutes or until the bottom side has browned. Turn and continue cooking until cubes are golden on every side. Transfer tofu pieces to plate and set aside.

Step 5

Add remaining tablespoon of coconut oil to your empty skillet and heat briefly. Add fennel and stir-fry until crisp and tender, about 2 minutes. Add garlic, ginger and scallions and cook until fragrant, about 30 seconds.

Step 6

Return tofu to pan.

Step 7

Stir in reserved orange sauce and add basil. Cook only until the sauce coats the tofu and fennel, about 1 minute.

Step 8

Serve stir-fry over a whole grain like brown rice or quinoa. Squeeze a little extra orange juice over each serving and top with crushed peanuts, if desired.