Mmm, health.

I'm back in action at the gym lately and after a long, long day at work and then hours of cardio I am one hungry lady. When I finally get home around 10PM, I need something filling and quick that won't sit heavy in my belly when I inevitably fall asleep three hours later. I'm loving super quick stir fries for just this reason.



Tofu is usually not a huge favorite for me, unless it's in a breakfast hash or deep fried into some sticky chinese stomach ache food. I like to drain and press it all day while I'm at work and then either roast it at a high temp in the oven or sear it on both sides in my wok. Clementines and tangelos seem to keep falling into my lap lately (thanks, Mom) and this is a great way to use them up. After juicing them into the stir fry for the sauce base, I just throw the halves into the wok and stir them around. It makes for a great presentation and any additional citrus-y flavor is always welcomed.



Citrus Soy Stir Fried Tofu

1 block tofu, pressed, drained and sliced
2 bunches baby broccoli
1 lb cremini mushrooms, sliced
1 medium orange pepper, chopped
3-4 scallions, just white parts, chopped
1 clove garlic, minced
1 tsp fresh ginger, minced
3 clementines, zest of one reserved
2 tbs low sodium soy sauce
1 tbs tamari
1/2 tsp sriracha
1 tsp cornstarch

1. Create all miss en place and set aside while your wok heats up.
2. Add in 2 tsp canola oil and just before it begins to smoke add in sliced tofu. Stir fry about 5 minutes, until color is achieved on each side.
3. Add in broccolini, stir fry for additional 2 minutes. Add in mushrooms, stir fry additional 2 minutes. You may need to add additional oil at this point, mushrooms tend to absorb.
4. Add in pepper, stir fry additional minute. Add in scallions, garlic and ginger.
5. Juice clementines into pan and add in rest of ingredients into a pool in middle of the wok. Heat to thicken and add in reserved zest.

Try your stir fry with whatever veggies are your favorite and whatever citrus you're into at the moment!