Orange, Tofu, and Bell Pepper Stir-Fry

 

Ingredients:

• 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

Directions:

1)  Heat 3 tablespoons of oil in a large nonstick skillet over medium high heat.  Combine 1/4 cup cornstarch and tofu cubes in a bowl and toss.  Add the tofu to the pan and cook eight minutes or until golden brown, then remove from the pan.

2)  Combine remaining 1 tablespoon cornstarch and orange juice in a small bowl.  Heat remaining 1 tablespoon of oil in pan over medium high heat.  Add onion and bell peppers and cook one minute.  Add juice mixture, soy sauce, rice vinegar, sugar and salt and bring to a boil.  Stir in the tofu.

3)  Place 1/2 cup of rice on each plate and top with 3/4 cup of the tofu mixture.  Sprinkle with chopped cilantro, if desired.

NOTES:

*  This dish is considered a 20 minute main.  By using the mise en place technique (everything measured and ready to be entered), you can make this time limit.

*  You can use a variety of rices.  I had basmati brown rice on hand.  Also Trader Joe's frozen brown rice, but instead I used a Mahatma yellow rice.

* You can use a variety of vegetables in this dish.  I didn't have cilantro, but would have used it if it were available.  I did not use an orange, but I did zest about one tablespoon of fresh ginger from a knob to use up the ginger.  I could also see using broccoli florets, snow peas, and a variety of other things, including different types of tofu such as "aged." 

* I was out of unseasoned rice vinegar so used Mirin instead.  There was no noticeable difference.

* The sauce does make a lovely sticky glossy sauce that is a combination of sweet, sour and heat (from the red pepper flakes.)  I found I had to play around with the sauce to make more and to get a better balance in the flavor.  I kept adding small portions of orange juice, a little more orange zest and squeezed the rest of the fresh orange into the sauce.  You can also add hot chili oil found in the Asian section of markets.

* I made a smaller portion of rice, but even then, there was some rice left over which is fine.  It can be worked into something else tomorrow.  The vegetable portions were all gone.  I would definitely add more vegetables than the recipe calls for.  I used carrots cut on the bias.