 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 block(s) 16 oz. firm tofu, drained |
1/4 cup(s) orange juice |
2 tablespoon(s) soy sauce |
2 tablespoon(s) unseasoned japanese rice vinegar |
1 tablespoon(s) honey |
1 teaspoon(s) toasted sesame oil |
1 1/2 tablespoon(s) cornstarch |
1/2 teaspoon(s) salt |
3 tablespoon(s) peanut oil |
1 whole(s) red bell pepper, cored, seeded and chopped |
8 ounce(s) mushrooms, cut in to pieces |
1 tablespoon(s) ginger, peeled and finely chopped |
2 teaspoon(s) grated orange zest |
1 clove(s) garlic, grated |
5 cup(s) baby spinach |
Directions:
1. Cut tofu into 3/4 inch thick slices. Press slices between 2 dish towels to remove moisture; cut into 3/4 inch cubes. Whisk juice, soy sauce, vinegar, honey, sesame oil, cornstarch, salt and pepper flakes in a bowl. Add tofu; toss to coat. Heat a large skillet over high heat; add 2 tb. peanut oil. Remove tofu from marinade ( reserve liquid) and add to skillet; cook, turning,until evenly browned, about 8 min. Remove tofu, set aside. Add remaining 1 tbsp. peanut oil and bell pepper to skillet; stir-fry until pepper begins to blister, 3 to 5 min. Add mushrooms, ginger, orange zest and garlic; stir-fry 2 min. Add tofu and reserved marinade; stir-fry 1 min. Add spinach; stir-fry 1 min.
2. cal, 16 gr. fat, 4 gr. fiber, 15 gr. protein
|
|