Asian Orange Tofu Stir Fry

TUESDAY
Asian Orange Tofu Stir Fry
For the sauce:

3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:

8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil


Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.