Five-Spice Tofu Stir-Fry

 

1 1/4

cups water

1

cup uncooked instant brown rice

1/4

cup stir-fry sauce

2

tablespoons orange juice

1

tablespoon honey

3/4

teaspoon five-spice powder

1

package (14 ounces) firm tofu, cut into 3/4-inch cubes

1

small red onion, cut into thin wedges

1

bag (1 pound) frozen baby bean and carrot blend

1/4

cup water

• 1 Heat 1 1/4 cups water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes.
• 2 Meanwhile, mix stir-fry sauce, orange juice, honey and five-spice powder in medium bowl. Press tofu between paper towels to absorb excess moisture. Stir tofu into sauce mixture; let stand 10 minutes to marinate.
• 3 Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Remove tofu from sauce mixture; reserve sauce mixture. Cook tofu in skillet 3 to 4 minutes, stirring occasionally, just until light golden brown. Remove tofu from skillet.
• 4 Cook onion in skillet 2 minutes, stirring constantly. Add frozen vegetables and 1/4 cup water. Heat to boiling; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
• 5 Stir in reserved sauce mixture and tofu. Cook 2 to 3 minutes, stirring occasionally, until mixture is slightly thickened and hot. Serve over rice.