Thai tofu saut

Instructions

• Slice tofu into thin french fry-shaped sticks, about 2 1/2 x 1/4 inches (6x0.5 cm). Slice zucchini into same size shapes. Heat 2 teaspoons (10 mL) oil in a large, non-stick frying pan set over medium-high heat. Add tofu and gently stir-fry until all sides are pale golden, from 4 to 6 minutes. Don't worry if tofu sticks break. Remove to a plate and cover with foil to keep warm.

• Meanwhile, in a small bowl, whisk orange juice with soy, 2 teaspoons (10 mL) chili-garlic sauce, cornstarch and salt. Add remaining teaspoon (5 mL) oil to pan, then add zucchini and mushrooms. Stir often until mushrooms are brown around edges, 4 to 5 minutes. Return tofu to pan. Stir orange juice mixture, then pour into pan. Stir almost constantly until sauce thickens, 2 to 3 minutes. Stir in basil. Taste, then add another teaspoon (5 mL) chili-garlic sauce, if needed. Serve over steamed rice or couscous.