Stir-fry Tofu and Veggies

½ cup canola oil (125 mL)

¼ cup rice wine vinegar (60 mL)

2 Tbsp light soy sauce (30 mL)

2 tsp fish sauce (10 mL)

2 tsp honey (10 mL)

¼ cup orange juice (60 mL)

2 Tbsp orange zest (30 mL)

2 cloves garlic, minced (2)

2 Tbsp grated fresh ginger (30 mL)

¼ tsp red pepper flakes (1 mL)

2 Tbsp canola oil (30 mL)

1 pkg extra firm tofu, cut into 1 inch (2.5 cm) cubes (200 g)

1 red pepper, sliced into ¼ inch strips (1)

1 medium onion, julienned (1)

2 small heads broccoli, cut into 1 inch (2.5 cm) pieces (2)

1 pkg mushrooms, sliced (200 g)
1. Combine first 10 ingredients. Mix well. Place tofu cubes in re-sealable plastic bag. Pour marinade over tofu cubes. Refrigerate and let marinate for 30 minutes. Drain well and discard marinade.
2. Pour 1 Tbsp (15 mL) canola oil into large non-stick frying pan and place over medium-high heat. Add tofu cubes and cook tofu cubes until nicely browned on all sides. Remove from heat and place tofu cubes on small platter and keep warm.
3. Add another 1 Tbsp (15 mL) canola oil to the pan and stir fry vegetables over medium-high heat until tender crisp. Toss vegetables over tofu and serve immediately.