Tofu and vegetables stir fried in orange juice
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 4 | \N | Cloves garlic, minced |
| ½ | cup | Snow peas, sliced |
| ½ | cup | Thinly sliced Napa cabbage |
| 1 | \N | Carrot, grated |
| 1 | can | (8 ounce) water chestnuts, drained and sliced |
| ½ | \N | Red bell pepper, julienned |
| ½ | cup | Orange juice |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Cold water |
| 2 | teaspoons | Cornstarch |
| 1 | dash | Red pepper |
| ½ | pounds | Firm tofu, cut into 1-inch cubes, sauteed with Herbes de Provence |
| 6 | ounces | Cooked soba or low-fat Ramen noodles (up to 8) |
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TOFU & VEGETABLES STIR FRIED IN ORANGE JUICE WITH A BIT OF OIL AND SOY SAUCE
In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve.
Yield: 4 to 6 servings
Posted to Digest eat-lf.v097.n172 by "Tina D. Bell" <tdbell@...> on Jul 7, 1997