Orange Ginger Tofu Stir Fry

We have made this a couple of times and knew right away that Pete and Jenny would like it. It is perfect in our huge Le Cruset wok! As you know I love looking up recipes on the Internet and obsessing over how I can make it more healthy or more to our tastes. This is just that kind of recipe. I think the original is from Cooking Light and is called Orange-Ginger Chicken Lo Mein. This is our spin on it.

1/2 C chicken broth (I always use the low sodium)
1/4 C orange juice from concentrate
1/4 C low sodium soy sauce
2 T cornstarch
2 T brown sugar
3-4 garlic cloves minced
1/2 t ground ginger or 1 T freshly grated
a couple of shakes of red pepper flakes
1 t vegetable oil
2 C or more of the following vegetables (you can you anything)
red & green peppers, carrots, sugar snap peas, celery, edamamme
1 package of drained firm tofu cut into like size pieces
1 bunch of thinly sliced green onions
either 2 C rice or 8 oz. of rice noodles (I prefer the noodles in this case)
dry-roasted peanuts for garnish

Whisk together broth, oj, soy sauce, brown sugar, garlic, ginger and red pepper- set aside. Heat oil in wok over med high heat. (Side Note: sometimes I add the tofu first and let it get a nice and crisp and brown and sometimes I just add the vegis and tofu together for a smoother consistency.) So its up to you but either way don't stir-fry the vegis too long. After the vegis have been in for 3 minutes add the scallions and the tofu back in if you went the first route. Add the broth mixture and cook until thick, stirring constantly. If you are using the noodles add them at the last minute and stir to combine. If you're using rice I like to plate the rice and top with the stir-fry. Top each plate with peanuts and enjoy!