recipe image

Bold, zesty and packed with protein, this veggie lover’s recipe combines tofu, chopped asparagus, shiitake mushrooms and edamame, all stir-fried in a light and tangy orange-soy sauce.

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Cal/Serv:
295

Yields:

4

Prep Time:

0

hours

10

mins

Total Time:

0

hours

25

mins

3/4
c.

water

1
tsp.

grated orange zest

1/4
c.

fresh orange juice

2
tbsp.

lite soy sauce

1 1/2
tsp.

cornstarch

1/4
tsp.

crushed red pepper flakes

2
tsp.

canola oil

1


package lowfat extra-firm tofu

2
tsp.

each minced garlic and fresh ginger

1


bunch asparagus

2


medium red peppers

1
c.

frozen shelled edamame

1


package sliced shiitake mushrooms

1/2
c.

Sliced scallions

Garnish: toasted sesame seeds

  1. Mix water, orange zest, juice, soy sauce, cornstarch and crushed red pepper flakes in a cup.
  2. Heat 1 tsp oil in a large nonstick skillet. Add tofu; cook over high heat 5 minutes, turning often, until golden. Add garlic and ginger. Reduce heat and cook 30 seconds. Remove.
  3. Heat 1 tsp oil in skillet. Add asparagus, peppers, edamame and mushrooms; stir-fry 5 minutes.
  4. Add orange juice mixture and bring to boil. Stir in tofu and scallions; toss.
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Anastasios Mentis

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