serves 4

Some supermarkets carry fresh bagged stir-fry vegetables that can cut down on prep time. Another quick but fresh way to go is grabbing some fresh cut veggies at the supermarket salad bar. Frozen stir-fry vegetables are yet another option.
2 tablespoons canola oil

1 pound extra-firm tofu, cut into

½-inch-thick slices

3 scallions, minced

2 cups small broccoli florets

1 cup thinly sliced carrots

½ cup fresh or frozen red bell pepper strips

1 garlic clove, minced

¼ cup freshly squeezed orange juice

¼ cup tamari

2 tablespoons toasted sesame oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon light brown sugar

Salt and freshly ground black pepper

Heat 1 tablespoon of the canola oil in a large skillet over medium heat. Add the tofu and cook, turning once, until golden brown, 8 to 10 minutes. Remove the tofu from the skillet and set aside on a plate.

Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the scallions, broccoli, carrots, and bell pepper strips, and stir-fry until softened, about 5 minutes. Remove from the heat, add the tofu back into the skillet, and set aside while you prepare the sauce.
In a small bowl, combine the garlic, orange juice, tamari, sesame oil, lemon juice, brown sugar, and salt and pepper to taste. Blend well. Reheat the skillet over medium-high heat. Pour the sauce over the tofu and vegetables and cook, stirring gently, until the tofu and vegetables are hot and well coated with the sauce, about 5 minutes.