Stir-Fry Minced Tofu with Sweet Orange Sauce and Vegetables

This Stir-Fry Minced Tofu with Sweet Orange Sauce combines savory tofu, colorful bell peppers, and sweet onions in a tangy orange glaze, topped with fresh orange zest and green onions for a burst of flavor. Perfect for a quick, vibrant meal!

• 1 package of Franklin Farms Minced Tofu
• 1 large sweet orange (for juice and zest)
• 3 tbsp soy sauce
• 2 tbsp maple syrup (for sweetness)
• 1 tbsp rice vinegar
• tbsp cornstarch (optional, for thickening the sauce)
• 2 tbsp vegetable oil (for cooking)
• 1/2 small red bell pepper, diced
• 1/2 small yellow bell pepper, diced
• 1/2 small green bell pepper, diced
• 1/2 small sweet onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)
• Salt and pepper, to taste
• Zest of 1 orange (for garnish)
• 3-4 green onions, chopped (for garnish)

1. Make the sweet orange sauce: In a small bowl, combine the juice of the orange (about 1/2 cup), soy sauce, honey (or maple syrup), and rice vinegar. If you prefer a thicker sauce, mix the cornstarch with 1 tbsp of water and add it to the sauce mixture.
   Stir well to combine.
2. Cook the tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger (if using), sautéing for about 30 seconds until fragrant. Add the crumbled tofu to the pan, stirring frequently. Cook for about 5 minutes until the tofu is slightly crispy and golden brown.
3. Add the vegetables: Add the diced bell peppers and sweet onion to the pan. Stir-fry for about 3 minutes, until the peppers are tender yet still crisp and the onion is translucent.
4. Add the sweet orange sauce: Pour the sweet orange sauce over the tofu and vegetables. Stir well to coat everything evenly in the sauce. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish and finish: Taste the stir-fry and adjust the seasoning with salt and pepper, if needed. Stir in the orange zest for a burst of citrus flavor.
6. Serve: Transfer the stir-fry to a serving dish. Garnish with chopped green onions and extra orange zest. Serve hot with rice, noodles, or as a standalone dish.