Ingredients
- 1 block firm tofu, pressed
For marinade:
1/2 cup orange juice
1/4 cup soy sauce
3 cloves minced garlic
1 Tbsp grated fresh ginger (about a 1/2 in cube)
1/4 tsp red pepper or red pepper flakes, to taste
1 Tbsp brown sugar or honey
2 tsp sesame oil
For cooking:
1 Tbsp sesame oil
4-6 cups fresh or frozen veggies (carrots, broccoli, onion, peppers, spinach, summer squash, bok choy, etc.)
I used 2 c sliced carrots
1 c celery, chopped
1 c green pepper chopped
1.5 c red peppers
Note: Prep time is 20 min. active, at least 3 hours inactive.
To press tofu, place block of tofu on cookie sheet, cover with foil, and weigh it down with a heavy pan (I use a large cast iron skillet). Let press for about 1/2 hour, and add a few more pounds of weight - cans of beans or veggies work great. Let press for at least another 1/2 hour. This will drastically improve the texture of your tofu.
Cut tofu into small (1/4 in) cubes and place in sealable container.
Mix remaining ingredients except canola oil well, and pour over tofu. Stir or shake to coat. Marinate tofu at least 2 hours, or overnight, mixing at least once.
Heat a wok or large frying pan with 2 Tbsp canola oil. Add tofu (reserving liquid) and cook over high heat until lightly browned, stirring occasionally, about 5 minutes. Add veggies as desired and remaining liquid. Cook, stirring often, until veggies are just cooked through.
Serve with rice or noodles. Makes 3-5 servings
Number of Servings: 4
Recipe originally submitted by SparkPeople user KATHARINEROSE.
Description
Don't Forget To Drain The Marinade And Reserve It For Adding After The Tofu Is Fried.
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