Orange-Edamame Tofu Stir Fry

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/orange-edamame-tofu-stir-fry/article_21b2bcad-992d-5e25-a2a8-4ee1dfa9cfb5.html

Yield: 4 servings

3/4 cup water

1 teaspoon freshly grated orange zest (colored portion of peel)

1/4 cup freshly squeezed orange juice

2 tablespoons soy sauce

1 1/2 teaspoons cornstarch

1/4 teaspoon crushed red pepper flakes

2 teaspoons canola oil, divided

1 (14-ounce) package extra-firm tofu, patted dry and cut into 1-inch cubes

2 teaspoons freshly minced garlic

2 teaspoons freshly minced peeled ginger

1 bunch asparagus, cut into pieces

2 medium red bell peppers, cored, seeded and sliced

1 cup (about 5 ounces) frozen shelled edamame

1 (3 1/2-ounce) package sliced shiitake mushrooms

1/2 cup sliced green onions

Toasted sesame seeds, for optional garnish

Hot cooked brown rice, for serving

1. In a small bowl, mix together 3/4 cup water, orange zest, orange juice, soy sauce, cornstarch and crushed red pepper; set aside.

2. Heat 1 teaspoon canola oil in a large nonstick skillet over high heat. Add tofu and cook 5 minutes, turning often, until golden. Add garlic and ginger. Reduce heat to medium and cook 30 seconds. Remove from skillet.

3. Heat the remaining 1 teaspoon canola oil in the skillet. Add asparagus, peppers, edamame and mushrooms. Cook, stirring often, for 5 minutes.

4. Add orange juice mixture and bring to a boil. Stir in tofu and green onions and toss to coat. Sprinkle with toasted sesame seeds, if desired, and serve immediately over brown rice.

Per serving: 230 calories; 11g fat; 1g saturated fat; no cholesterol; 19g protein; 20g carbohydrate; 7g fiber; 470mg sodium.

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/orange-edamame-tofu-stir-fry/article_21b2bcad-992d-5e25-a2a8-4ee1dfa9cfb5.html#ixzz1u6ghIyMM