Midweek Tofu Stir-Fry With Orange Ginger Sauce
1 cup long-grain rice
1/2 cup orange juice
1/4 cup reduced-sodium soy sauce
2 teaspoons bottled minced ginger
2 teaspoons bottled minced garlic
1 12-ounce package extra-firm tofu
1 tablespoon peanut oil or vegetable oil
1 large onion (for 1 cup slices)
10 already peeled baby carrots
1 medium red bell pepper (for 1 cup strips)
1 8-ounce bag frozen snow peas
Bring 2 cups of water to a boil in a 2-quart saucepan. When the water boils, add the rice, cover the pan, reduce the heat to low and cook 17 minutes.
While water is heating, make a marinade by pouring the orange juice, soy sauce, ginger and garlic into a 2-cup measure. Whisk well to combine. Drain the tofu, cut it into bite-size cubes and place it in a 1-quart or larger bowl. Pour the marinade over the tofu. Set aside.
Heat oil on medium in an extra-deep, nonstick skillet. Peel the onion and cut it in half. Cut each half into crescent-shaped slices, adding them to the skillet as you cut. Stir from time to time. Cut the carrots at a 45-degree angle into quill-shaped slices about 1/4-inch thick. Add them to the skillet and raise the heat to medium-high. Rinse and seed the bell pepper. Cut it into 1/4-inch-wide strips. Add them to the pan. Stir and cook 2 minutes or until the onions are soft. Add the snow peas. Stir and toss until they are hot, about 2 minutes. Add the tofu and the marinade to the skillet. Stir gently to mix well and to heat the tofu through. (Do not over-mix or the tofu will begin to fall apart.) Remove from heat. Serve at once over hot rice. Pass additional soy sauce at the table, if desired.
Note: Extra-firm tofu is preferred for this recipe. Firm will not hold its shape as well.