Stir-fried tofu and vegetable teriyaki

Ingredients

• Canola oil

  2 tbsp or 28g

• Tofu

  Extra firm, prepared with nigari

  454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Broccoli

  Raw

  2 cup chopped or 182g

• Carrots

  Raw

  1 ¹⁄₁₆ cup strips or slices or 128g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Garlic

  Raw

  1 cloves, minced or 3g

• Orange juice

  ¼ cup or 62g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  1 tbsp or 15g

• Brown sugar

  1 tbsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat 1 tablespoon of the canola oil in a large skillet over medium heat. Add the tofu and cook, turning once, until golden brown, 8 to 10 minutes. Remove the tofu from the skillet and set aside on a plate.
2. Heat the remaining the 1 tablespoon oil in the same skillet over medium-high heat. Add the chopped scallions, broccoli, carrots, and bell pepper strips, and stir-fry until softened, about 5 minutes.
3. Remove from the heat, add the tofu back into the skillet, and set aside while you prepare the sauce.
4. In a small bowl, combine the garlic, orange juice, soy sauce, sesame oil, lemon juice, brown sugar, and salt and pepper to taste. Blend well. Reheat the skillet over medium-high heat. Pour the sauce over the tofu and vegetables and cook, stirring gently, until the tofu and vegetables are hot and well coated with the sauce, about 5 minutes.