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1. Add water, orange zest, orange juice, lite soy sauce, cornstarch, and crushed red pepper flakes to bowl.
2. Heat wok over medium high heat. Add 1 teaspoon oil and heat.
3. Add tofu, cook 5 minutes or until golden.
4. Add garlic and ginger, reduce heat and stir-fry 30 seconds. Remove from wok.
5. Wipe wok clean. Heat 1 teaspoon oil in wok.
6. Add asparagus, red bell peppers, edamame, shiitake mushrooms. Stir fry 5 minutes.
7. Add orange juice mixture and bring to a boil. Stir in tofu and scallions. Toss.
8. Garnish with toasted sesame seeds.
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