Spicy Citrus Stirfry with Tofu

1/2 cup 100% orange juice no pulp
1 tbsp sesame oil
2 tbsp reduced-sodium soy sauce
1 tbsp honey
zest and juice of 1 lime
2 cloves garlic minced
1 inch of fresh ginger root, peeled and grated
1/4 tsp red chili pepper flakes
1/2 cup brown basmati rice
1 cup water
6 ounces extra firm tofu
1 stalk celery chopped
4 mushrooms sliced
1 red bell pepper julienned
2 small carrots julienned
1 small onion sliced
pinch of salt
4 tbsp chopped fresh cilantro

In a small saucepan, combine the orange juice, sesame oil, reduced-sodium soy sauce, honey, lime, garlic, ginger root, and red chili pepper flakes. Cook on low heat for 30 minutes. Pour out about 1/3 cup of the sauce and set it aside to cool. Continue to heat the remaining sauce on simmer.

Toast uncooked brown basmati rice in a medium saucepan. Add water, bring to a boil, cover and simmer for 40 minutes.

Preheat the oven to 425. Cube the tofu and toss with the 1/3 cup of the sauce that has cooled. Spread on a baking sheet in a single layer and bake for 15 minutes, turning halfway through the baking time.

Chop your vegetables and saute in a pan coated with cooking spray until the vegetables are tender. If the pan starts to dry out, add a little water. Mix in a pinch of coarse sea salt. Once the vegetables are cooked through, add the remaining sauce and the baked tofu, tossing well to combine.

Plate using the rice as your bed and scooping the vegetables over the top. Drizzle any remaining sauce over the top. Sprinkle each plate with about 2 tbsp chopped fresh cilantro and serve. Serves 2.

Number of Servings: 2

Recipe submitted by SparkPeople user COPPERHEAD71.