4 cups cooked brown rice
2 cups diced firm tofu (not silken)
4 tablespoon light soy sauce
2 teaspoon corn starch
1/2 cup orange juice
1 tablespoon sesame oil
1 teaspoon vegetable oil
2 teaspoon minced garlic
1 tablespoon grated fresh ginger
1/2 cup sliced carrots
1 cup sliced mushrooms
1 cup broccoli florets
1/2 cup snow peas 1 red bell pepper, sliced 1/4 red pepper flakes
Marinate the tofu with the soy sauce, cornstarch, orange juice and sesame oil in a small bowl.
Heat a large nonstick skillet or wok over high heat. Add the oil and then the garlic and ginger. Saute until the garlic is nutty brown, about 1 minute. Add the rest of the veggies. Saute until crisp-tender, about 4-5 minutes. Add the tofu along with the marinade and cook briefly. Serve hot over brown rice.