Title: Midweek Tofu Stir-Fry with Orange Ginger Sauce
Categories: Vegetarian, Chinese, Tofu, Sauces, Fruit
Yield: 4 Servings
1 c Uncooked long-grain rice
1/2 c Orange juice
1/4 c Soy sauce
2 ts Bottled minced ginger
2 ts Bottled minced garlic
12 oz pk Extra-firm tofu
1 tb Peanut oil
1 lg Onion; sliced
10 Peeled baby carrots
1 md Red bell pepper; in strips
8 oz Bag frozen snow peas
Bring 2 cups of water to a boil in a 2-quart saucepan. When the
water boils, add the rice, cover the pan, reduce the heat to low
and cook 17 minutes.
Make a marinade by pouring the orange juice, soy sauce, ginger and
garlic into a 2-cup measure. Whisk well to combine. Drain the
tofu, cut it into bite-size cubes and place it in a 1-quart or
larger bowl. Pour the marinade over the tofu. Set aside.
Heat the oil on medium in an extra-deep, nonstick skillet. Peel
the onion and cut it in half. Cut each half into crescent-shaped
slices, adding them to the skillet as you cut. Stir from time to
time. Cut the carrots at a 45-degree angle into quill-shaped
slices about 1/4-inch thick. Add them to the skillet and raise the
heat to medium-high.
Rinse and seed the bell pepper. Cut it into 1/4-inch-wide strips.
Add them to the pan. Stir and cook 2 minutes or until the onions
are soft. Add the snow peas. Stir and toss until they are hot,
about 2 minutes. Add the tofu and the marinade to the skillet.
Stir gently to mix well and to heat the tofu through. (Do not
over-mix or the tofu will begin to fall apart.) Remove from the
heat. Serve at once over hot rice. Pass additional soy sauce at
the table, if desired.
