Orange, Tofu, and Bell Pepper Stir-Fry

Healthy, Vegetarian, Weeknight

Prep Time: 20 mins Cook Time: 20 mins Servings: Serves 4 Source:

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

Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Combine 1/4 cup cornstarch and tofu in a bowl; toss. Add tofu to pan; cook 8 minutes or until golden brown. Remove from pan.

Combine remaining 1 tablespoon cornstarch and orange juice in a small bowl. Heat remaining 1 tablespoon oil in pan over medium-high. Add onion and bell peppers; cook 5 minutes. Add garlic, orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu. Place 1/2 cup rice on each of 4 plates; top each serving with 3/4 cup tofu mixture. Sprinkle evenly with cilantro.

Nutrition

Calories 488 Fat 22g Satfat 2g Unsat 20g Protein 17g Carbohydrates 59g Fiber 6g Sugars 8g Added sugars 1g Sodium 695mg Calcium 10% DV Potassium 1% DV