Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a super crisp crust without needing to fry in lots of oil. It's a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly. You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas.

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• Prep:15 m

• Cook Time:15 m

• Ready In:30 m

• Servings: 4

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Ingredients

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• 1/4 cup canola oil, divided

• 5 tablespoons cornstarch, divided

• 1 (14-oz.) pkg. extra-firm water-packed tofu, drained and cut into 3/4-in. cubes

• 1/2 cup fresh orange juice

• 1 cup thinly sliced yellow onion

• 1 cup sliced green bell pepper

• 1 cup sliced red bell pepper

• 1 tablespoon thinly sliced garlic

• 1/2 teaspoon grated orange rind

• 1/2 teaspoon crushed red pepper

• 3 tablespoons reduced-sodium soy sauce

• 1 tablespoon unseasoned rice vinegar

• 1 teaspoon light brown sugar

• 1/2 teaspoon kosher salt

• 2 (8.8-oz) pkg. precooked brown rice (such as Uncle Ben's)

• 2 tablespoons chopped fresh cilantro

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Directions

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1.  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.

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2.  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 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.