Marinated ginger tofu and soba noodles

4 servings

Quantity Ingredient
\N \N Juice from 1 orange; (1/3 cup)
2 cups Water
⅔ cup Soy sauce
1 tablespoon Fresh lemon or lime juice
2 tablespoons Minced fresh ginger
1 pounds Firm tofu; drained and cubed
2 tablespoons Asian sesame oil
1 medium Onion; coarsely chopped
\N \N (1 cup)
½ large Red bell pepper; coarsely chopped
\N \N (3/4 cup)
2 \N Cloves garlic; minced
3 mediums Stalk bok choy; sliced (2 cups)
2 mediums Stalk celery; thinly sliced
\N \N (1 cup)
1 medium Zucchini
\N \N Quartered lengthwise and sliced
4 ounces Soba noodles
¼ cup Chopped fresh cilantro; (optional)

4 SERVINGS DAIRY-FREE

These noodles, topped with a zesty mixture of vegetables and tofu, make a delicious melange of tastes and textures. It's fine to substitute other vegetables for the ones suggested here, but try to choose those with a similar amount of crunch.

Preheat oven to 350F. In large bowl, mix orange juice, water, soy sauce, lemon juice and 1 tablespoon of ginger. Add tofu and stir gently to blend.

Set aside to marinate while you cook vegetables.

In large Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Add onion, bell pepper, garlic and remaining ginger and cook, stirring often, until onion is golden, about 7 minutes. Stir in bok choy, celery and zucchini and mix well. Stir in tofu with marinade. Bake until tofu is lightly browned and sauce is bubbly, 40 to 50 minutes.

Meanwhile, cook soba noodles in large pot of lightly salted boiling water according to package directions. Drain, return to saucepan and toss with remaining 1 tablespoon of sesame oil.

Serve noodles with tofu and vegetables spooned over top. Sprinkle with cilantro if desired and serve hot.

PER SERVING: 217 CAL.; 13G PROT.; 11G TOTAL FAT (1G SAT. FAT); 21G CARB.; 0 CHOL.; 2,140MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 46 Converted by MM_Buster v2.0l.

Related recipes