Sesame Tofu Stir-Fry

This recipe calls for a bag of frozen stir-fry to speed things up, which I was happy to use since I had one I had been ignoring for awhile, but of course you could use fresh stir-fry as well.

Sesame Tofu Stir-Fry

from Better Homes and Gardens New Cook Book, Bridal Edition

1 12-16 oz. package refrigerated water-packed firm or extra-firm tofu, drained and cut into 1/2 inch cubes

1/4 cup finely chopped peanuts

1 tbsp sesame seeds

1 tsp rated fresh ginger or 1/2 tsp ground ginger

1/8 tsp crushed red pepper

1 tbsp cooking oil

1 16-oz bag frozen stir-fry vegetables, thawed

2/3 cup bottled stir-fry sauce

2 cups hot cooked rice

2 green onions, thinly sliced

1 medium orange, cut into 8 wedges

1. Place tofu on paper towels. In a bowl combine 1 tbsp of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss.

2. In a skillet heat oil over medium-high heat. Add tofu mixture; stir-fry 4 minutes or until sesame seeds are toasted and tofu is golden.

3. Remove tofu mixture from skillet. Add vegetables to skill; stir-fry 2-3 minutes or until heated through. Add stir-fry sauce; cook until mixture is bubbly. Stir in tofu; heat through. Serve over rice. sprinkle with remaining peanuts and green onion. Serve with orange wedges.