Tofu and Broccoli Stir Fry with Blood Orange Sauce
Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!
- 1 cup blood orange juice
- 2 tablespoons low sodium soy
- 2 teaspoons honey
- 2 teaspoons rice wine vinegar
- 1 tablespoon Thai chili paste
- 1 inch fresh ginger, grated
- 3 garlic cloves, grated
Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.
- 4 tablespoons extra light olive oil
- 1 large yellow onion, sliced
- 1 cup Cremini mushrooms, sliced
- 3 cups broccoli florets
- 1 package firm tofu, cut into cubes
- 2 teaspoons corn starch
Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.
