Orange, Tofu, and Bell Pepper Stir-Fry
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu.
This Orange, Tofu, and Bell Pepper Stir-Fry is an easy and quick recipe that is very versatile at the same time.
- 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
- 2 tablespoons chopped fresh cilantro
In a pan over a medium high heat, mix cornstarch and tofu in a bowl cook for 8 mins until its golden brown then remove the pan. In a small bowl combined cornstarch and orange juice. In a pan again and onion and bell peppers cook for 5 minutes, then 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, Sprinkle with cilantro together with your favorite rice.