Easy Orange and Ginger Veggie Stir Fry

Begin by preparing your rice or noodles according to their package directions, to serve with the stir-fry. Once you start stir-frying, it all comes together quickly.

To prepare the sauce, in a bowl, combine all the sauce ingredients and mix well. Set aside.

For the stir-fry, to keep the frozen vegetables from going soggy, I recommend using a large, wide skillet rather than a wok, to have more surface area for evaporation.

Heat the pan over medium-high heat and heat 1 tablespoon (15 ml) of the oil. Add the tofu. Fry, flipping as necessary, until it’s browned and crispy on all sides, about 5 minutes. Transfer to a plate.

Add the remaining tablespoon (15 ml) of oil to the pan and let it heat up until the oil sizzles. Another trick to avoid soggy vegetables is to fry in batches so as to not steam the veggies by overcrowding. Add half of the frozen vegetables to the hot pan and fry, stirring occasionally, until hot, crisp and somewhat seared, 2 to 3 minutes. Keep in mind that frozen veggies are already parcooked, so they may cook twice as fast as fresh vegetables.

Transfer the first batch of veggies to a plate and cook the second batch, transferring them to the same plate.

Lower the heat to medium. Give your sauce a stir and pour it into the pan. Simmer, stirring, until the sauce thickens, 2 to 3 minutes. Add all of the vegetables and the tofu back to the pan and toss to coat with the sauce. Taste and add a pinch of salt, if necessary.

Serve over the rice or noodles and with any optional garnishes of your choice.