Peanut-Orange Marinated Tofu with Stir-Fry Vegetables

When it comes to tofu, I'm not very picky on how it's prepared. Sage and Beckett are another story. I've learned that if I making it at home, they only really care for it when it's been pressed, sliced thin, marinated simply in soy sauce with a touch of sesame oil and baked. Then I almost have to fight them for my share. While I'm pleased to have converted them into tofu-likers, I've been on the lookout for other marinating options I think they will enjoy just for some variety.

The other day, Heather at Where's the Beach shared a peanut marinade/sauce she used on some baked tofu and stir-fried vegetables and it sounded delicious. I had tofu on hand, and I got myself all excited about recreating it...and then I remembered I was out of soy sauce. Naturally, I'd just been to the grocery store that day, and I wasn't going to make a special trip back. Luckily, a couple days later Sage had to stop for something else, and I was able to have him grab it.

This was hands-down one of my favorite meals in recent history. I kept thinking about it for the remainder of the night and made sure to put a claim on the leftovers. Since Heather didn't give exact measurements, I just added the marinade ingredients to taste. I used vegetables I had on hand- carrots, snow peas, zucchini and celery- but you could use red pepper, broccoli, mushrooms, you name it. We had ours with rice, but it would be great over noodles, and if tofu isn't your thing, it would go wonderfully with chicken as well.

Peanut-Orange Marinated Tofu with Stir-Fry Vegetables
marinade/sauce adapted from Where's the Beach
3 generous servings, with the additon of a starch

for the marinade:
1/4 cup reduced sodium tamari (or soy sauce)
1/4 tsp creamy natural peanut butter
1 tbsp honey
1/3 cup fresh squeezed orange juice
1/2 tsp ground ginger

1 (16 oz) package extra-firm tofu, well pressed and cut into 1 inch cubes
1 tbsp olive oil (you could use peanut or canola if you prefer)
3 medium carrots, sliced
2 celery ribs, sliced 1/3 inch thick on the bias
1 medium zucchini, sliced into 1/3 inch thick half moons
3 green onions, sliced lengthwise and crosswise and separated
2 1/2 cups snow peas
brown or white rice, or noodles, for serving

Whisk together marinade ingredients until well blended. Toss tofu to coat and marinate for at least an hour.

Place tofu in a single layer on a baking sheet sprayed with cooking spray, and bake in a preheated oven of 350 for 35 minutes, flipping halfway through cooking time. Reserve remaining marinade.

After tofu has been baking for about 20 minutes, heat a wok (or large skillet) over medium-high heat. Add oil and once hot, add the carrots and celery. Use a wide, flat spatula to keep the vegetables moving. After a few minutes, add the zucchini and onion and cook (again keeping the vegetables moving) for about 10 minutes, or until vegetables have nearly reached desired tenderness. Add snow peas, baked tofu and remaining marinade, and cook for another few minutes. Remove from heat.

Serve over rice or noodles, as desired.