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Midweek Tofu Stir-fry With Orange Ginger Sauce

Make Midweek Tofu Stir-fry With Orange Ginger Sauce at home with Long Grain Rice, Orange Juice, Low Sodium Soy Sauce, Ginger, and Garlic. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/4 cup
• 2 tsp
• 2 tsp
• 12 oz
• 1 tbsp
• 1
• 10

Method (preview)

1. 1

   Bring 2 cups water to a boil in a 2-quart saucepan.

2. 2

   Meanwhile, begin making marinade.

3. 3

   When water boils, add the rice, cover the pan, reduce heat to low and cook 17 minutes.

4. 4

   Make a marinade by pouring orange juice, soy sauce, ginger and garlic into a 2-cup measure.

5. 5

   Whisk well to combine.

6. 6

   Drain the tofu, cut it into bite-size cubes and place it in a 1-quart or larger bowl.

7. 7

   Pour the marinade over the tofu.

8. 8

   Set aside.

9. 9

   Heat oil on medium in an extra-deep, nonstick skillet.

10. 10

    Peel onion and cut it in half.

11. 11

    Cut each half into crescent-shaped slices, adding them to the skillet as you cut.

12. 12

    Stir from time to time.

13. 13

    Cut the carrots at a 45-degree angle into quill-shaped slices about 1/4-inch thick.

14. 14

    Add them to the skillet and increase heat to medium-high.

15. 15

    Rinse and seed bell pepper.

16. 16

    Cut it into 1/4-inch-wide strips.

17. 17

    Add them to the pan.

18. 18

    Stir and cook about 2 minutes.

19. 19

    Add the snow peas.

20. 20

    Stir and toss until they are hot, about 2 minutes.

21. 21

    Add the tofu and the marinade to the skillet.

22. 22

    Stir gently to mix well and to heat the tofu through. (Do not overmix or the tofu will begin to fall apart.) Remove from the heat.

23. 23

    Serve at once over hot rice.

24. 24

    Pass additional soy sauce at the table, if desired.

25. 25

    "Beverly Mills and Alicia Ross Sep 99"