Mandarin Tofu Stir Fry
|Bottled sweet and sour sauce||1⁄2 Cup (8 tbs)|
|Ground red pepper||1⁄8 Teaspoon|
|Cooking oil||1 Tablespoon|
|Green onions||6 , bias sliced into 1 inch pieces to make 1 cup|
|Sweet pepper||1⁄2 Medium, cut into thin strips (red / green variety)|
|Fresh pea pods/1 package, 6 ounce frozen pea pods, thawed||2 Cup (32 tbs), frozen|
|Extra firm tofu||16 Ounce, well drained and cut into /4 inch cubes (1 package, fresh bean curd)|
|Canned mandarin orange sections/3 medium oranges, peeled and sectioned||11 Ounce, drained|
|Hot cooked rice||2 Cup (32 tbs)|
|Unsalted dry roasted peanuts||2 Tablespoon|
For sauce, in a small bowl stir together sweet-and-sour sauce and ground red pepper.
Add cooking oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry green onions and sweet pepper in hot oil for 1 minute.
If using fresh pea pods, add to wok.
Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
Push vegetables from center of wok.
Add sauce to center of wok.
Cook and stir until bubbly.
Add tofu, orange sections, and, if using, thawed frozen pea pods.
Gently stir all ingredients together to coat.
Cover and cook for 1 to 2 minutes more or until heated through.
Serve immediately with hot cooked rice.
Sprinkle with peanuts.