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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat24g
Saturated Fat3.5g
Cholesterol0mg
Sodium970mg
Total Carbohydrate20g
Dietary Fiber4g
Sugars6g
Protein23g