Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing to fry in lots of oil. It's a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly. You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas.
1/4 cup canola oil, divided
5 tablespoons cornstarch, divided
1 (14-oz.) pkg. extra-firm water-packed tofu, drained and cut into 3/4-in. cubes
1/2 cup fresh orange juice
1 cup thinly sliced yellow onion
1 cup sliced green bell pepper
1 cup sliced red bell pepper
1 tablespoon thinly sliced garlic
1/2 teaspoon grated orange rind
1/2 teaspoon crushed red pepper
3 tablespoons reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
2 (8.8-oz) pkg. precooked brown rice (such as Uncle Ben's)
2 tablespoons chopped fresh cilantro
Added sugars 1g
Calcium 10% DV
Potassium 1% DV
How to Make It
Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Combine 1/4 cup cornstarch and tofu in a bowl; toss. Add tofu to pan; cook 8 minutes or until golden brown. Remove from pan.
Combine remaining 1 tablespoon cornstarch and orange juice in a small bowl. Heat remaining 1 tablespoon oil in pan over medium-high. Add onion and bell peppers; cook 5 minutes. Add garlic, orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu. Place 1/2 cup rice on each of 4 plates; top each serving with 3/4 cup tofu mixture. Sprinkle evenly with cilantro.
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