This is one of those "healthy" dishes -- high in vitamins A and C, fiber,
and protein-- that tastes so good, you forget it's good for you.
Makes 2 main or 4 side servings
Tofu and Vegetables:
2 teaspoons sesame oil
12 ounces extra firm tofu, cut into 1-inch squares
1 cup sugar snap peas
1 cup asparagus spears, cut into 1-inch slices on the diagonal
3 tablespoons orange juice
2 tablespoons low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons honey
2 teaspoons lime juice
zest of 1/2 orange
2 teaspoons minced fresh ginger
3 tablespoons thinly sliced scallions
1/8 teaspoon cayenne pepper, or as much as you prefer
1 teaspoon cornstarch dissolved in 3 tablespoons water
1 large orange, peeled and segmented, with white pith removed
2 tablespoons each finely chopped fresh mint and cilantro
1/2 cup cooked organic brown rice
1 tablespoon toasted sesame seeds
In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crisp, about 5-7 minutes. Set aside.
Meanwhile, bring a medium pot of water to a boil. Cook asparagus and sugar snap peas for 2 minutes. Drain and rinse under cold water. Set aside.
To make the glaze, in a small saucepan over low heat, whisk all ingredients from orange juice to corn starch. As soon as it begins to thicken, it's done. In the skillet with the cooked tofu, add the asparagus, sugar snap peas, glaze, orange slices, and herbs. Toss until well coated.
Serve on top of cooked organic brown rice; garnish with toasted sesame seeds, and, if desired, fresh herbs and scallions. Serve hot, at room temperature, or lightly chilled. This makes excellent left-overs for tomorrow's lunch.