Orange, Tofu, and Prime Time Bell Pepper Stir-Fry

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4


  • 1 cup Prime Time Green Peppers, sliced
  • 1 cup Prime Time Red Peppers, sliced
  • 1/4 cup canola oil, divided
  • 5 tbsp cornstarch, divided
  • 1 (14 oz) package extra-firm water-packed tofu, drained and cut into 3/4 inch cubes
  • 1/2 cup fresh orange juice
  • 1 cup thinly sliced yellow onion
  • 1 tbsp thinly sliced garlic
  • 1/2 tsp grated orange rind
  • 1/2 tsp crushed red pepper
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 tsp light brown sugar
  • 1/2 tsp kosher salt
  • 2 (8.8 oz) package pre-cooked brown rice
  • 2 tbsp chopped fresh cilantro


  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Combine 1/4 cup cornstarch and tofu in a bowl; toss. Add tofu to pan; cook 8 minutes or until golden brown. Remove from pan.
  • Combine remaining 1 tablespoon cornstarch and orange juice in a small bowl. Heat remaining 1 tablespoon oil in pan over medium-high. Add onion and Prime Time Bell Peppers; cook 5 minutes. Add garlic, orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu. Place 1/2 cup rice on each of 4 plates; top each serving with 3/4 cup tofu mixture. Sprinkle evenly with cilantro.


Photo (credit Greg Dupree) and Recipe courtesy of