Name: Orange-Ginger-Tofu Stir-Fry
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4 servings (serving size: 1 cup tofu mixture and 3/4 cup rice)
Ingredients: 3 tablespoons thawed orange juice concentrate; 1 tablespoon dry sherry; 1 ½ teaspoons cornstarch; 1 teaspoon brown sugar; 2 teaspoons dark sesame oil; ½ teaspoon salt; 2 teaspoons vegetable oil; 1 tablespoon minced peeled fresh ginger; 3 garlic cloves, crushed; 1 (8-ounce) package pre-sliced mushrooms; ¾ pound asparagus, cut into 1-inch pieces; 1 ½ cups thinly sliced leek (about 2 large); 1 (10.5-ounce) package firm light tofu, drained and cubed; 3 cups hot cooked brown rice

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.

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Orange-Ginger-Tofu Stir-Fry

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