Tofu and Vegetable Stir-Fry with Tangy Orange Sauce

Tofu and Vegetable Stir-Fry with Tangy Orange Sauce

This vibrant and delicious Tofu and Vegetable Stir-Fry with Tangy Orange Sauce is a perfect balance of sweet and savory flavors. The tender tofu chunks, crispy vegetables, and the semi-sweet, tangy orange sauce come together to create a satisfying and healthy dish that is quick to prepare and delightful to eat. This recipe accommodates vegan diets and can be easily customized with your favorite vegetables. Perfect for a weeknight dinner or a special meal, this stir-fry is sure to please everyone’s palate.

Ingredients:

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 large carrot, thinly sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup snow peas
• 3 green onions, sliced
• 1 teaspoon sesame seeds (optional)

For the Tangy Orange Sauce:

• 1/2 cup freshly squeezed orange juice
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or honey
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/2 teaspoon orange zest
• Salt and pepper to taste

Instructions:

1. **Prepare the Tofu:** Cut the pressed tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown on all sides, about 7-10 minutes. Remove the tofu from the pan and set aside.
2. **Cook the Vegetables:** In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the red bell pepper, yellow bell pepper, broccoli florets, carrot, and red onion. Stir-fry for about 5-7 minutes until the vegetables begin to soften but still retain some crispness. Add the snow peas and continue to cook for another 2 minutes.
3. **Prepare the Sauce:** In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, maple syrup or honey, cornstarch, water, and orange zest. Pour the sauce over the vegetables and stir to combine. Cook for another 2-3 minutes until the sauce thickens and coats the vegetables evenly. Season with salt and pepper to taste.
4. **Combine and Serve:** Return the cooked tofu to the skillet and gently toss to coat with the sauce and vegetables. Cook for an additional minute to heat through. Serve the stir-fry over steamed rice or noodles, and garnish with sliced green onions and sesame seeds if desired. Enjoy!

The source of the article is from the blog lanoticiadigital.com.ar