1 teaspoon freshly grated orange zest
1/4 cup freshly squeezed orange juice
2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1/4 teaspoon crushed red-pepper flakes
2 teaspoons canola oil, divided
1 (14-ounce) package extra-firm tofu, patted dry and cut into 1-inch cubes
2 teaspoons minced garlic
2 teaspoons peeled and minced fresh ginger
1 bunch asparagus, cut into pieces
2 medium red bell peppers, cored, seeded and sliced
1 cup (about 5 ounces) frozen shelled edamame
1 (3.5-ounce) package sliced shiitake mushrooms
1/2 cup sliced green onions
Toasted sesame seeds, for garnish (optional)
In a small bowl, mix together the orange zest, orange juice, soy sauce, cornstarch and crushed red pepper with 3/4 cup water; reserve.
Heat 1 teaspoon of the canola oil in a large, nonstick skillet over high heat. Add the tofu and cook for 5 minutes, turning often, until golden. Add the garlic and ginger. Reduce heat to medium and cook for 30 seconds. Remove from heat.
Heat remaining oil in skillet. Add the asparagus, peppers, edamame and mushrooms and cook, stirring often, for 5 minutes. Add orange-juice mixture and bring to a boil. Stir in tofu and the green onions; toss to coat. Sprinkle with the toasted sesame seeds, if desired, and serve immediately over brown rice.
Makes 4 servings.
— Recipe from "The Woman's Day Everyday Cookbook," by the editors of Woman's Day.