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Tofu And Vegetables Stir Fried In Orange Juice
Ingredients
- 1 tsp extra virgin olive oil
- 4 x cloves garlic chopped
- 1/2 c. snow peas sliced
- 1/2 c. Napa cabbage thinly sliced
- 1 x carrot grated
- 8 ounce waterchestnuts, canned liquid removed and sliced
- 1/2 x red bell pepper julienned
- 1/2 c. orange juice
- 2 Tbsp. soy sauce
- 2 Tbsp. cool water
- 2 tsp cornstarch
- 1 dsh red pepper
- 1/2 lb hard tofu * see note
- 6 ounce cooked soba noodles (6 to 8) or possibly lowfat Ramen noodles
Directions
- * Cut the tofu into 1-inch cubes, sauteed with Herbes de Provence
- In a large non-stick skillet, heat oil, add in garlic then vegetables and cover. Cook over high heat for about 4 to 5 min. Then lower heat and add in orange juice, soy sauce and continue to cook 3 to 5 min longer. To cool water, add in cornstarch and make a paste. Stir cornstarch mix into vegetables to thicken. Cook 3 to 5 min longer and add in red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve.
- Yield: 4 to 6 servings
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