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Orange-Ginger-Tofu Stir-Fry

Prep time 10 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 cup tofu mixture and 3/4 cup rice)
Orange juice concentrate is an easy way to get the fresh citrus flavor of oranges without having to do any peeling or squeezing.

Ingredients

  • 3 tablespoons thawed orange juice concentrate
  • 1 tablespoon dry sherry
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon brown sugar
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, crushed
  • 1 (8-ounce) package pre-sliced mushrooms
  • 3/4 pound asparagus, cut into 1-inch pieces
  • 1 1/2 cups thinly sliced leek (about 2 large)
  • 1 (10.5-ounce) package firm light tofu, drained and cubed
  • 3 cups hot cooked brown rice

Nutrition Information

  • calories 264
  • fat 6.6 g
  • satfat 0.9 g
  • protein 11.9 g
  • carbohydrate 41.7 g
  • cholesterol 0 mg
  • iron 3.0 mg
  • sodium 378 mg
  • caloriesfromfat 49 %
  • fiber 4.5 g
  • calcium 85 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl, and set cornstarch mixture aside.

  2. Heat 2 teaspoons vegetable oil in a stir-fry pan or wok over medium heat. Add ginger and garlic; stir-fry 30 seconds. Add mushrooms, asparagus, and leek; stir-fry 3 minutes. Add cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook 1 minute. Serve over rice.

Oxmoor House Healthy Eating Collection