Orange-Ginger-Tofu Stir-Fry

Prep Time: 10 Minutes

Cook Time: 9 Minutes

Ready In: 19 Minutes

Servings: 4

Orange juice concentrate is an easy way to get the fresh citrus flavor of oranges without having to do any peeling or squeezing.

Ingredients:

3 tablespoons thawed orange juice concentrate

1 tablespoon dry sherry

1 1/2 teaspoons cornstarch

1 teaspoon brown sugar

2 teaspoons dark sesame oil

1/2 teaspoon salt

2 teaspoons vegetable oil

1 tablespoon minced peeled fresh ginger

3 garlic cloves, crushed

1 (8-ounce) package pre-sliced mushrooms

3/4 pound asparagus, cut into 1-inch pieces

1 1/2 cups thinly sliced leek (about 2 large)

1 (10.5-ounce) package firm light tofu, drained and cubed

3 cups hot cooked brown rice

Directions:

1. Combine first 6 ingredients in a small bowl, and set cornstarch mixture aside.
2. 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.

By RecipeOfHealth.com