Orange Tofu, Pepper, and Broccoli Stir-Fry

Another super yum recipe from Cooking Light magazine.  I added broccoli and sesame seeds and removed the sugar and cilantro, but the rest is mostly as they published it.

Be sure to take advance action on the tofu:  freezing it for 24 hours, then thawing before use, improves the texture.

 

Ingredients:

1.5 c. white basmati rice (Other rices are fine, but you may need to follow the package directions.  Basmati is my favorite white rice, so that's what I use for everything.)

 2 1/4 c. water

1 1/4 t. salt, divided

1/4 c. + 1 T. + 1 t. canola oil, divided

1 14-oz. package extra-firm Chinese-style (not the silken type) tofu 

6 T. cornstarch, divided

1 c. fresh orange juice (from about 2 juicy oranges)

6 T. soy sauce, tamari, or shoyu (NOTE:  If it is important that this dish is gluten-free, check the sauce.)

2 T. unseasoned rice vinegar

1 thinly sliced onion

2 green bell peppers, seeded, de-veined, and chopped (The photo has it sliced, but chopped works better.)

1 yellow bell pepper, seeded, de-veined, and chopped

1 orange bell pepper, seeded, de-veined, and chopped

20-oz. bag frozen broccoli

2 T. thinly sliced garlic

1 t. grated orange rind

1 t. crushed red pepper

2 T. sesame seeds 

Method:

Rinse the rice under cool water until the water runs clean.  In a large saucepan with a lid, bring the water, 1/4 t. salt, and 1 t. oil to a boil.  Add the rice, stir lightly, cover, and reduce heat to a low simmer.  Cook for 15 minutes, then turn off heat.  Let sit for 5 minutes, then fluff with a fork.

Meanwhile, squeeze as much water as possible out of the tofu block, and cut the tofu into 1/2-inch pieces.  Combine the tofu with 1/4 c. cornstarch in a medium bowl.  Toss so that the tofu is covered in the cornstarch.  Heat 3 T. oil over medium-high heat in a large skillet with deep sides.  Add tofu to the pan, and cook about 8 minutes or until golden brown.  Remove from pan.

Combine remaining 2 T. cornstarch, orange juice, soy sauce, vinegar, and remaining 1 t. salt in a bowl.  Heat remaining 2 T. oil in the pan over medium-high heat.  Add the onion, bell peppers, and broccoli, and cook about 5 minutes, stirring constantly.  Add the garlic, orange rind, and crushed red pepper and cook, still stirring, until everything is tender but with a slight crunch.  Add the orange juice mixture, and bring to a boil.  Stir in the tofu, and remove from heat.

Serve the tofu stir-fry over the cooked rice, topping each serving with 1/2 T. sesame seeds.

Serves 4.