Submitted by Debra Wolf
Serves 3
1 14-ounce package extra-firm tofu
1 1/2 tsp. sesame oil
1 T sesame seeds
1 1-package frozen vegetables and pasta stir-fry blend, approx. 14 ounces (such as asparagus or broccoli)
1 8-ounce can sliced water chestnuts, drained
1/4 cup orange juice
2 T soy sauce
1 T honey
2 tsp. cornstarch
2 tsp. ginger paste
1/4 tsp. crushed red pepper
1/8 tsp. salt
- Place tofu in a large strainer over a bowl to drain.
- Coat an extra-large nonstick skillet or wok with nonstick cooking spray. Add sesame oil. Heat over medium-high heat.
- Cut tofu into 3/4-inch cubes; cook in hot oil about 8 minutes, turning occasionally until evenly browned. Add sesame seeds, stir-fry blend, and water chestnuts; cook 3 minutes or until vegetables are crisp-tender.
- In a bowl whisk together orange juice, soy sauce, honey, cornstarch, ginger paste, red pepper, and salt. Pour over tofu mixture; cook 2 minutes. Serve.
