3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
2 packages of extra firm tofu, pressed and drained well (I like peanut ginger flavored)
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey substitute or sugar
syrup (I've used Kayro syrup)
1 inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
Garnish: 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish 2 to 3 tablespoons chopped fresh basil leaves
Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir fry, heat a large nonstick skillet over high heat. Add tofu, garlic and onion, stir fry 3 minutes. Add remaining veggies and stir fry 5 minutes more.
Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir fry to a large platter and pour sauce evenly over the tofu and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil.