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Export 12 ingredients for grocery delivery
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.
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