Vegetable Stir-Fry recipe

 

1 1/3 cups cooked instant brown rice
1 package (14 oz) extra-firm tofu, drained
1 1/2 Tbsp black sesame seeds
1 tsp toasted sesame oil
2 Tbsp peanut oil, divided
1 lb asparagus, trimmed and cut into 2-inch pieces
2 cups packaged shredded carrots (about 6 oz)
1 large yellow or red bell pepper, cut into thin strips
4 green onions, trimmed and cut crosswise into 1-inch lengths
3 Tbsp freshly squeezed orange juice
2 Tbsp light miso
1 Tbsp low-sodium soy sauce
1/2 tsp cornstarch

1. Prepare rice according to package directions. Meanwhile, blot tofu dry with paper towels and press to remove some of the liquid; cut crosswise into 8 slices. Place sesame seeds in a shallow bowl and dredge tofu through seeds.

2. Heat sesame oil and 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 4 to 5 minutes or until nicely browned. Flip over and continue cooking for 4 to 5 minutes or until nicely browned on other side. Remove tofu to serving dish.

3. Add remaining peanut oil to skillet and heat. Stir in asparagus and shredded carrots; stir-fry for 4 minutes or until crunchy-tender. Stir in bell pepper and onion; cook for 2 minutes. Reduce heat to low and return tofu to pan.

4. Combine orange juice, miso, soy sauce, and cornstarch in a small bowl; whisk until well blended. Pour juice mixture into skillet and cook for 1 minute, stirring to coat vegetables and tofu. Serve over brown rice.