Tofu Stir Fry with Broccoli, Snow Peas, & Bell Peppers
Time: 30 minutes Yield: 4 servings
Ingredients
2/3 cup brown rice, uncooked
2 tablespoons toasted sesame seed oil, divided
1 14-oz block of tofu, pressed, drained, & cubed
3/4 cup orange juice
2 tablespoons lite-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons honey
1/2 teaspoon ground ginger
2 cups broccoli, chopped
1 medium bell pepper, chopped
1 cup snow peas, chopped
Directions
1. Cook brown rice on a stovetop according to package directions.
2. Meanwhile, in a large skillet or wok, add 1 tablespoon of sesame seed oil and heat over medium heat. Add in tofu cubes and cook until sides are golden brown. Remove tofu from skillet and set aside.
3. In a small bowl, whisk together orange juice, soy sauce, cornstarch, honey, and ginger to make the stir fry sauce. Set aside.
4. Add the remaining tablespoon of sesame seed oil to the skillet and heat over medium heat. Add broccoli and bell pepper and cook for 2-3 minutes or until broccoli is bright green and tender. Add in snow peas and cook for an additional minute. Add in tofu and sauce, stir to combine, then cook for an additional minute. Serve atop brown rice.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Photo credit: Eatlove.is