Dressing
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1  large orange
1  tablespoon  rice vinegar
2  teaspoons  low-sodium soy sauce
1 1/2  teaspoons sesame oil
1  teaspoon  brown sugar (optional)
1  teaspoon  hot chile sauce (such as Sriracha)

Salad
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2  teaspoons  canola oil
1 1/2  cups  thinly sliced red bell pepper
3/4  cup  thinly sliced carrot
12  ounces  sugar snap peas, trimmed
1/2  teaspoon  kosher salt
1/2  cup  diagonally cut green onions
1  (6-ounce) package fresh baby spinach or any other kinds of vege
1/2 box of firm tofu, cubed
1  teaspoon  sesame seeds, toasted

1) Make Dressing. Grate 1 teaspoon of orange rind. Squeeze 1/3 cup orange juice.

2) Set orange rind aside. Combine orange juice with the rest of of dressing ingredients in a bowl. Mix well.

3) Make Salad. Add 2 teaspoons canola oil in a large medium-high heat skillet. Add cubed tofu. When tofu is slightly browned, all vegetables except spinanch. Also add orange rind and salt. After about 2 minutes, add in spinanch. Turn off heat, the spinach will continue to cook.

4) Transfer vegetables to big bowl. Add green onions. Pour dressing over vegetables and toss. Sprinkle with sesame seeds. Serve immediately.

Time saving tip, use frozen mix vegetables for this recipe to reduce chopping time.<br />Recipe inspired by Cooking Light Magazine<br />