Orange Basil Tofu With Fennel

• 1 lb. Extra-firm Tofu
• 1 tbl. Soy Sauce
• 2 tsp. Sesame Oil
• 1 tbl. Orange Zest
• 5 tbl. Orange Juice
• 1 tsp. Hot Pepper Flakes
• 2 tbl. Peanut Oil
• 1 lg. Fennel Bulb; cut into 1/2 strips
• 2 Garlic Cloves; minced
• 1 tbl. Fresh Ginger Root; grated
• 3 Scallions; sliced thin
• 10 Whole fresh Basil Leaves

1. Drain Tofu and cut into 3/4' thick slabs. Blot slabs dry on paper towel . Cut slabs into 1/4' cubes.
2. Combine soy sauce, sesame oil, orange zest and juice, and hot pepper flakes in a small bowl and set aside.
3. Heat wok and add 1 tbl. of peanut oil. Wait just before smoking point and add tofu. Stir until all sides of tofu are golden brown. Transfer tofu to plate and set aside.
4. Add other tbl. of peanut oil and toss in fennel. Sautee until crisp and tender , about 2 minutes. Add garlic, ginger, and scallions and cook until fragrant, about 30 seconds.
5. Return tofu to wok.
6. Stir in orange pepper sauce and add basil. Cook only until the sauce coats the tofu and fennel, about 15 seconds.
7. Serve immediately.

extrafirm, soy sauce, sesame oil, orange zest, orange juice, pepper, peanut oil, fennel, garlic, fresh ginger, scallions, fresh basil

Taken from www.epicurious.com/recipes/member/views/orange-basil-tofu-with-fennel-50081497 (may not work)