Mix water, orange zest, juice, soy sauce, cornstarch and crushed red pepper flakes in a cup.
Heat 1 tsp oil in a large nonstick skillet. Add tofu; cook over high heat 5 minutes, turning often, until golden. Add garlic and ginger. Reduce heat and cook 30 seconds. Remove.
Heat 1 tsp oil in skillet. Add asparagus, peppers, edamame and mushrooms; stir-fry 5 minutes.
Add orange juice mixture and bring to boil. Stir in tofu and scallions; toss.
Calories 295 Fat 13g Saturated fat 2g Cholesterol 0mg
Sodium 306mg Carbohydrate 24g Fiber 6g
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