Black Sesame Tofu Stir-Fry
1.5- 2 cups brown rice, cooked
14 oz. package of extra firm tofu, drained
1.5 Tbsp black sesame seeds
1 tsp toasted sesame oil
2 Tbsp canola or peanut oil, divided
one large stalk of broccoli florets, cut up
1 cup carrots sliced or shreded
1 red bell pepper, sliced
4 green onions, cut into 1 in. pieces
3 Tbsp fresh orange juice
2 Tbsp mellow white miso (found in the refrigerated vegetarian section at Whole Foods)
1 Tbsp soy sauce
1/2 tsp cornstarch
Start rice first and let cook while you prepare the rest. Meanwhile, blot tofu dry with paper towels; cut into 8 slices. Place sesame seeds in a shallow bowl and dredge tofu through seeds.
Heat sesame oil and 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 5 minutes or until nicely browned. Flip over and continue cooking for 5 minutes or until nicely browned on other side. Remove tofu and keep warm.
Add remaining peanut oil to skillet and heat. Stir in broccoli and carrots; stir-fry for 4 minutes or until crunchy-tender. Stir in bell pepper and green onions; cook for 2 minutes. Reduce heat to low and return tofu to pan.
Combine orange juice, miso, soy sauce, and cornstarch in a small bowl; whisk until well blended. Pour juice mixture into skillet and cook for 1 minute stirring to blend. Serve over rice.