Ingredients:

2 tablespoons canola oil
1 lb extra-firm tofu
1 bunch scallions (green onions)
1 cup orange juice
1 packet Peanut Sauce Mix, both inner envelopes
1 cup cherry tomatoes, halved

Methods:

1. Drain tofu. Cut block horizontally into 3 slices.
2. Place each slice on a double thickness of paper towel. Cover with double thickness of paper towel. Press down firmly until water is absorbed. Change paper towels in between presses.
3. Cut each slice into 4 rows. Cut each row into bite size pieces.
4. In large skillet heat oil over a medium-high heat.
5. Add tofu with enough space in between to turn over. Sear in two batches, pressing tofu firmly with back of spatula. Cook each side until golden brown. Drain on paper towel. Pat tops to remove excess oil.
6. While tofu is browning, slice scallions into thin rounds. Reserve 2 tablespoons of darkest green for garnish.
7. Add scallions (except garnish) to same skillet and sauté 1 – 2 minutes. Add orange juice and Peanut Sauce Mix. Bring to a boil. Turn down to a simmer and cook for 1-2 minutes.
8. Add tofu and tomatoes, stirring gently to coat with sauce. Heat through. Serve over cooked Jasmine Rice or Rice Noodles and garnish with reserved scallions.