Tofu and Vegetables in Asian Citrus Sauce

The tastes and textures come together beautifully in this Asian-inspired dish. Serve over rice.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. sesame seed oil
  • 3 Tbsp. peanut oil
  • 6 scallions, chopped
  • 1 clove garlic, peeled and minced
  • 1" piece ginger, peeled and minced
  • ⅔ lb. sugar snap peas, ends trimmed
  • 2 cups mung bean sprouts
  • 2 cups shredded Chinese cabbage
  • ½ tsp. brown sugar
  • ½ medium orange, juice and rind, pulsed in the food processor
  • 1 tsp. Asian five-spice powder
  • 1 tsp. Chinese mustard or Japanese wasabi
  • ¼ cup sake
  • ¼ cup light gluten-free soy sauce
  • 1 lb. satin tofu, cubed


  • Heat the oils in a wok. Add the scallions, garlic, and gingerroot. Lightly mix in sugar snap peas, bean sprouts, and cabbage and toss in the oil for 3–4 minutes. Place the cooked vegetables in a large, warm serving bowl.
  • In a small bowl, mix together the brown sugar, orange juice and rind, five-spice powder, mustard or wasabi, sake, and soy sauce.
  • Stir into the wok until blended. Add the tofu cubes and vegetables, and mix to coat. Serve hot.