Stir Fry

Last nights dinner was Tofu Stir-fry with Orange Chili Sauce served over a bed of quinoa. Stir-fry is soooo good, and so easy.......why don't I think to make it more often? Rob proclaimed that this was the best stir-fry he'd ever had. It was pretty darn good!! Quinoa makes a great base for stir-fry, as it really takes on and heightens the flavor of the sauce.

Our stir-fry was a combo of diced tofu, sliced carrots, sliced red peppers, sliced onions and sliced zucchini,some broccoli florets, and about 4 oz of sliced button mushrooms. I fried the tofu cubes in a bit of olive oil then removed them from the pan, adding the veggies starting with the slowest to cook to the fastest. When the veggies were cooked I added back the tofu and stirred in the sauce. This was heated through and served over the quinoa, garnished with chopped cilantro leaves.

I've made an Orange Chili sauce before, but this one was much better, so I'll post it too! This recipe makes a hot sauce, so if you prefer a milder flavor reduce the amount of chili paste.

Orange Chili Stir-fry Sauce

Juice from 2 medium oranges (I used Cara-Cara oranges)

1 Tbs of Chili Paste with Garlic

1 Tbs brown sugar

1 inch piece of ginger peeled and minced

2 cloves garlic, minced

1 Tbs Olive Oil

1/3 cup tamari

Combine all ingredients in a small bowl and whisk together. Pour over stir-fry and heat through. This would also be a great marinade for tofu before baking!!