1(14 oz) packageextra-firm water-packed tofu, drained and cut into 3/4 inch cubes
1/2cupfresh orange juice
1cupthinly sliced yellow onion
1tbspthinly sliced garlic
1/2tspgrated orange rind
1/2tspcrushed red pepper
3tbspreduced-sodium soy sauce
1tbspunseasoned rice vinegar
1tsplight brown sugar
1/2tspkosher salt
2(8.8 oz) packagepre-cooked brown rice
2tbspchopped fresh cilantro
Instructions
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.
Notes
Photo (credit Greg Dupree) and Recipe courtesy of cookinglight.com