Tofu Stir-Fry (Orange Sauce) with Snap Peas

Ingredients

• 1/4 oz extra-firm tofu, cubed
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp oil
• 3 cups snap peas
• 2 carrots, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp grated ginger (optional)
• to taste Sauce: 1/3 cup orange juice + 1 tbsp orange zest + 3 tbsp soy sauce + 2 tbsp sugar + 1 tbsp rice vinegar + 1 clove garlic, minced
• to taste Slurry: 1 tsp cornstarch + 2 tbsp water
• to taste Steamed rice, for serving
• to taste Sesame seeds and scallions, for garnish (optional)

Method

1. Toss tofu with soy sauce and cornstarch.
2. Stir-fry tofu in oil until golden, 6–8 minutes; remove to a plate.
3. In the same pan, add garlic (and ginger) and cook 15 seconds.
4. Stir-fry snap peas and carrots 4 minutes.
5. Stir-fry snap peas and carrots 4 minutes.
6. Simmer sauce 2 minutes; thicken with slurry.
7. Return protein to the pan and toss to coat.
8. Serve over rice; garnish with sesame seeds and scallions.

Notes

High heat + quick cooking keeps vegetables crisp.