Orange-Ginger Tofu Stir-Fry

Name: Orange-Ginger Tofu Stir-Fry
Yield: 4 servings
Ingredients: 1 pkg (14 oz. or 350 g) extra-firm tofu; 3 tbsp (45 mL) cornstarch; ¼ tsp (1 mL) salt; 2 tbsp (30 mL) canola oil; 1 zucchini, thinly sliced; 1 red bell pepper, thinly sliced; 8 oz. (250 g) fresh snow peas; 2 green onions, thinly sliced, white and green divided; ½ cup (125 mL) sliced water chestnuts, drained; 2 cups (500 mL) cooked brown rice; ¼ cup (50 mL) whole roasted cashews, chopped (optional); 1 1" (2.5 cm) piece fresh gingerroot, peeled; 1 orange; 3 tbsp (45 mL) reduced-sodium, gluten-free soy sauce; 3 tbsp (45 mL) agave nectar or honey; ¼ cup (50 mL) red wine vinegar; 2 garlic cloves, pressed; ¼ tsp (1 mL) red pepper flakes

Prep 10 min

Cook 20 min

Ready in 30 min

Haven’t tried tofu? Try this recipe. This versatile vegan staple is like a blank canvas that absorbs the flavor of other ingredients. Draining the tofu and coating it in cornstarch helps develop a delicious crust when you sear it.

Ingredients

1 pkg (14 oz. or 350 g) extra-firm tofu
3 tbsp (45 mL) cornstarch
¼ tsp (1 mL) salt
2 tbsp (30 mL) canola oil
1 zucchini, thinly sliced
1 red bell pepper, thinly sliced
8 oz. (250 g) fresh snow peas
2 green onions, thinly sliced, white and green divided
½ cup (125 mL) sliced water chestnuts, drained
2 cups (500 mL) cooked brown rice
¼ cup (50 mL) whole roasted cashews, chopped (optional)

1 1" (2.5 cm) piece fresh gingerroot, peeled
1 orange
3 tbsp (45 mL) reduced-sodium, gluten-free soy sauce
3 tbsp (45 mL) agave nectar or honey
¼ cup (50 mL) red wine vinegar
2 garlic cloves, pressed
¼ tsp (1 mL) red pepper flakes

Directions

Cut the tofu into 1" (2.5 cm) squares. Line a Flexible Cutting Mat with paper towels. Place the tofu on the mat and top with another paper towel. Place something heavy, like a sheet pan on top to drain excess moisture.
For the sauce, grate the ginger to measure 2 tsp (10 mL). Grate the orange to measure 1 tbsp (15 mL) of orange zest. Juice the orange to measure 2 tbsp (30 mL). Add the ginger, orange zest, juice, and remaining sauce ingredients to a small bowl, and whisk until combined; set aside
Uncover the tofu and place it in a shallow bowl. Sprinkle with cornstarch and salt; toss to coat.
Heat 2 tbsp (30 mL) of oil in the 4.5 qt. (4.3 L) Stainless Steel Saute Pan over medium-high heat for 3–5 minutes. Add all the tofu and sear for 2–3 minutes. Flip and sear for an additional 2–3 minutes, or until it’s browned on two sides. Remove the tofu from the skillet.
Add the whites of the green onions, zucchini, bell pepper, and snow peas; saute for 4–6 minutes, or until crisp-tender. Add the water chestnuts, tofu, and sauce and stir to coat. Cook for 2–3 minutes, or until the sauce is slightly thickened.
Serve the stir-fry over cooked rice. Top with the reserved green onions and cashews.

Yield:

4 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 330, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 55 g, Fiber 6 g, Sugars 19 g, Protein 15 g