Orange, Tofu, and Bell Pepper Stir-Fry

Time: 20 Minutes
1/4 cup canola oil
5 Tbsp cornstarch
1 (14-oz.) pkg. Extra-firm tofu, drained and cut into 3/4-in. cubes
1/2 cup orange juice
1 cup thinly sliced onion
1 cup sliced green bell pepper
1 cup sliced red bell pepper (or another 1 cup green bell pepper)
1 Tbsp thinly sliced garlic
1/2 tsp grated orange rind (optional)
1/2 tsp crushed red pepper
3 Tbsp soy sauce
1 Tbsp unseasoned rice vinegar
1 tsp light brown sugar (optional)
1/2 tsp salt
2 cup cooked brown rice
2 Tbsp chopped cilantro

Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Combine 1/4 cup cornstarch and tofu in a bowl; toss. Add tofu to pan; cook 8 minutes or until golden brown. Remove from pan. Combine remaining 1 tablespoon cornstarch and orange juice in a small bowl. Heat remaining 1 tablespoon oil in pan over medium-high. Add onion and bell peppers; cook 5 minutes. Add garlic, orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu. Place 1/2 cup rice on each of 4 plates; top each serving with 3/4 cup tofu mixture. Sprinkle evenly with cilantro.

Adapted from cookinglight.com

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Roasted Fingerling Potatoes

Time: 30 Minutes

3/4 lbs fingerling potatoes sliced in half lengthwise
1 Tbsp unsalted butter, melted
2 cloves garlic, minced
1/2 Tbsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1/2 Tbsp olive oil
1 Tbsp parsley fresh, chopped, for garnish

Preheat your oven to 425 F degrees.
Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large skillet, then spread the potatoes evenly in a large cast iron skillet. 

Bake for 20 to 25 minutes, or until crispy. Garnish with parsley and serve.
Adapted from jocooks.com