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Tofu And Vegetables Stir Fried In Orange Juice Recipe

by Global Cookbook

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

1. Cut the tofu into 1-inch cubes, sauteed with Herbes de Provence
2. 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.
3. Yield: 4 to 6 servings

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