Cranberry Orange Stir-Fry

Happy 2017! The month of January was pretty busy for us, but I have several recipes that I plan on sharing during February.

Dave and I have been working on getting better at meal planning in order to avoid falling into a take-out rut -- we've been loving the pre-made meal plans created by Oh My Veggies. Oh My Veggies creates both vegetarian and vegan meal plans and even makes the shopping list for you too, it's been so wonderful to use the past few weeks. We're making everything on the 02.06.2017 meal plan this upcoming week and last week we made the recipes for the 11.02.2015 meal plan.

I couldn't resist trying this recipe when I found it on another blog, I shared it with some friends and they attest the original pork version is pretty satisfying and we loved the tofu version. The sauce is sweet, tangy, and spicy -- if you'd like to cut some of the sugar you can make the Thai chili sauce yourself.

Recipe adapted from Half Baked Harvest.

-2 tablespoons olive oil
-1 block extra-firm tofu, pressed and cut into 1 inch cubes
-1 tablespoon minced fresh ginger
-2 small bunches broccoli florets
-3/4 cups sweet Thai chili sauce
-1/3 cup low-sodium soy sauce
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1 cup fresh or frozen cranberries
-3-4 clementines, peeled
-roasted cashews and sesame seeds, for serving

Heat one tablespoon of oil in a wok until heated, then add the tofu cubes and cook for 5-10 minutes turning occasionally.

Once the tofu is cooked on most sides, add the remaining olive oil and the minced ginger. Cook for 30 seconds. Add the broccoli and cook for 5 minutes. Now add the sweet thai chili sauce, soy sauce, cinnamon, pepper and cranberries.

Bring the entire thing to a boil and cook until the sauce has thickened and the cranberries have started to burst , about 5-8 minutes. Remove from the heat and stir in the clementine segments.Serve over a bed of rice and garnish with cashews and sesame seeds, black sesame seeds will contrast nicely with the other ingredients.


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