Thai Vegetables with Orange
								Sauce
- 1/4 lb. firm tofu
- 1/2 cup unsalted cashews,
							 toasted
- 1/4 cup chopped onion
 - 1 green pepper chopped
- 1/2 head
							 broccoli, cut into florets
- 1 carrot, chopped
- 4 tbsp. olive
							 oil


Orange sauce:
- 1/2 cup orange
							 juice
- 1 tbsp lemon juice
- 1/8 tsp salt
- 1 tbsp maple syrup
- 1
							 tbsp cornstarch
- 2 tbsp water

 
 To make the sauce,
							 dissolve the corn starch in the water. Mix well with the other ingredients and
							 warm on the stove or in the microwave. Keep warm. 
Prepare the tofu by
							 pressing it gently betwen paper towels to remove the excess moisture, then
							 cutting into cubes. Heat 2 tbsp of olive oil in a pan to medium-high. Place the
							 tofu in the pan and brown by turning the cubes until all sides are nicely
							 browned. Meanwhile, in the remaining olive oil, stir fry the onion, green
							 pepper, broccoli, and carrot until tender. Mix together the vegetables and tofu
							 and add the orange sauce. Sprinkle the toasted cashews over the dish. Serve
							 with basmati rice. Serves 2