Spicy orange tofu and vegetable stir-fry

Ingredients

• •1 cup fresh orange juice
• •4 tsp Sriracha
• •2 tbsp soy sauce
• •1 1/2 tsp potato starch
• •1 tbsp ginger, grated
• •3 garlic cloves, pressed
• •14 oz extra-firm tofu, drained and patted dry, cut into 3/4 inch cubes
• •1 tbsp olive oil
• •3 tbsp whole wheat flour
• •5 oz shiitake mushrooms, stems removed, thinly sliced
• •1 medium red bell pepper, cut into 3/4 inch pieces
• •6 green onions, cut into 1 inch pieces
• •1 cup pea pods, trimmed
• •1/4 cup dry roasted peanuts, coarsely chopped

Steps

1. 11. For sauce, combine orange juice, hot sauce, soy sauce and starch in prep bowl; whisk until smooth and set aside.
2. 22. Combine ginger and pressed garlic in another prep bowl, set aside.
3. 33. Heat oil in 11 or 12 inch skillet over medium-high heat. Place flour in shallow dish. Add half of the tofu and toss gently to coat. Repeat with remaining tofu. Add tofu to skillet; cook 8-10 minutes or until browned on all sides, turning often. Remove tofu from skillet to plate.
4. 44. Add mushrooms, bell pepper, green onions, pea pods and ginger mixture to skillet. Cook 3-4 minutes, stirring occasionally, until vegetables are crisp tender. Whisk sauce mixture and add to skillet; cook 30-60 seconds or until sauce is thickened. Return tofu to skillet; stir gently. Serve sprinkled with peanuts.