For Tofu

1 cake extra firm organic tofu, cut into 12 slices, ¼” thick

½ cup orange juice

1Tbs. Honey

1 t. tamari

1 Tbs. apple cider vinegar

2 t. minced ginger

2 t. minced garlic

For Cous Cous

1 cup W.W. cous cous

¾ cup orange juice

½ cup water

2 tsp. ginger, minced

¾ tsp, salt

1 cup chick peas

½ cup diced carrots, cut into ¼” pieces

½ cup froz. org. peas

¼ cup raisins

For Vegetables

1 onion, cut in half, then sliced into crescent moons    

2 t. garlic, minced

2 tsp. ginger, minced

1 carrot, cut into julienne strips

1 small head broccoli, cut into floret’s

2 cups greens- (spin, kale, chard, bok choy, etc.)

½ cup snow peas

½ red pepper, sliced into this strips

1 t. cumin

¼ t. Chinese Five Spice

¼ cup Orange Juice

2 Tbs. Tamari

2 Tbs cilantro, chopped

2 Tbs, Italian Parsley, chopped

¼ cup blanched almonds

Step-by-Step Instructions:

1. Lay out tofu slices on dry towel, cover with another towel, and press lightly, to dry. 
2. Pour boiling water over the raisins and let soak for 10 minutes. Drain,  
3. Combine ¾ cup orange juice, honey, ½ cup water, 2 t. ginger, salt and chickpeas in saucepan and bring to a boil. Add the diced carrots and cook 3 minutes. Add the peas and cook 1 minute, then add the cous cous, stir, cover pot, and remove from heat. Let stand for 10 minutes. Stir in the drained raisins.
4. Meanwhile, cover bottom of cast iron frying pan with oil, and sauté the tofu slices until golden brown on each side. Remove from pan and set aside.
5. Add a little more oil to the cast iron pan, and add the 2 t. of ginger and garlic. Sauté for 3 minutes and then add the OJ, honey, apple cider vinegar and tamari. Cook for 1 minute, then add the tofu slices back into the pan, and reduce heat to simmer. Cover and let simmer for 10 minutes, careful not to let it burn!
6. Meanwhile, cover bottom of wok with oil. When oil is hot, add the onions, carrots, ginger and garlic. Cook until the onions and carrots are soft, then add the cumin, Chinese Five Spice and 2 Tbs. Tamari. Continue cooking at med. high heat, stirring constantly for 3 more minutes. Add the broccoli and the greens, cook for a few minutes, then add ¼ cup orange juice.                    
7. When vegetables are cooked (they should be cooked, but not too soft), add the red pepper and snow peas, parsley, cilantro, and almonds. Adjust S + P to taste.
8. Garnish with parsley, cilantro, and/or orange wedges.