Orange Tofu Stir-Fry

It was one of those “what random stuff can I throw together for dinner/I need to go grocery shopping, but don’t want to” sort of days. I peered into the fridge to take inventory and discovered some extra firm tofu. I have no idea what I bought this for originally, but it’s what worked for this meal in particular! I grabbed the tofu, some veggies, rice and an unopened orange sauce. Voila! I shall create an Orange Tofu Stir-Fry!

• 1 14oz package of extra firm tofu
• 1 broccoli head
• 1 handful of baby carrots sliced up
• 1tbs of sesame oil
• 1 cup of dried white rice
• Orange sauce (or teriyaki, if you prefer!)
• Salt n’ Pepper to taste (optional)

Preheat your oven to 400F.

While your oven is heating up, remove the tofu from the package, wrap it up in a clean dish cloth or thick paper towel and weigh it down with a book or heavy pan. This will help dry up the tofu a bit.

Now that the oven is at 400F, slice up the tofu into cubes or strips.

Place the cubes or strips onto a cookie sheet with parchment paper and then bake in the oven for 20-25 minutes, turning once half way through baking. This will further dry out the tofu. Drying the tofu makes it more porous, which will make soaking up flavor easier.

Once the tofu is finished baking, set it aside to cool, while you get to cookin’ on the other goodies.

Cook your rice as directed on the packaging.

Then heat your sesame oil over medium heat.

While the oil is heating up, chop up your broccoli head and carrots.

Toss the broccoli and carrots into the oiled up pan, sprinkle with salt n’ pepper (if you want) and cook for a good 5-7 minutes.

Now throw the tofu into the same pan and mix everything well.

Pour the desired amount of orange sauce into the pan and make sure everything is evenly coated and continue to cook for 3-5 minutes, stirring occasionally.

By the time you’re finished cooking the veggies, tofu and sauce, your rice should be done. Place your rice and tofu stir-fry into a bowl or on a plate and enjoy!