With its sweet soy-maple sauce, this vegetable-based dinner is loved by kids and adults. It's also an easy one-dish meal that can be on the table in 15 minutes.

Serves 4


  • 2 Tbsp. orange juice
  • 2 Tbsp. soy sauce
  • 1 Tbsp. maple syrup
  • 1 large clove garlic, minced
  • 1 tsp. freshly grated ginger
  • 2 Tbsp. sesame or vegetable oil
  • 2 carrots
  • 4 ounces broccolini
  • 1 baby bok choy
  • 1 red bell pepper
  • 1/2 red onion
  • 1 cup sugar snap peas
  • 8 ounces extra-firm tofu
  • 1 (11-ounce) can mandarin oranges, drained
  • 4 cups cooked jasmine rice


For the sauce, in a small bowl, whisk together the orange juice, soy sauce, syrup, garlic, and ginger.

Cut the carrots, broccolini, bok choy, bell pepper, onion, snap peas, and tofu into bite-size pieces. Heat the oil in a wok or large pan over high heat. When the oil starts to sizzle, add all the vegetables. Stir and cook until tender-crisp, about 4 minutes. Add the sauce to the pan and continue to cook for another 2 minutes. Remove from the heat. Gently stir in the oranges.

Serve over rice with additional soy sauce, if desired.

From The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace (HarperCollins) by Marina Delio.

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