3 oranges (organic, if possible, since you’ll be using the zest)
2 garlic cloves
1 inch piece of ginger, grated
2 tablespoons soy sauce
1 pound tofu, cut into strips
1 tablespoon cornstarch
2-4 tablespoons canola oil
1 cup shitake mushrooms, sliced
3 scallions, sliced
Tools
Cutting board
Knife
Microplane grater or zester
Skillet
Plate
2 bowls
Spatula or Tongs
Method
Grate and juice ONE orange into a bowl and then add garlic, ginger and soy sauce. Slice out the segments of remaining two oranges. Set aside.
Toss your tofu in cornstarch. Heat 2 tablespoons of oil in a large skillet over high heat. Stir fry the tofu until golden brown, working in batches and adding more oil as needed. Set aside.
Saute the mushrooms and any other veggies you choose to add (yellow peppers, mango, broccoli all taste great) until tender. Set aside in same bowl as the tofu.
Pour the juice mixture into the skillet and lower the heat to medium. Cook until thick and syrupy.
Stir in tofu along with veggies, orange slices, and scallions and coat evenly with sauce. Serve over rice.
