Orange-Ginger Tofu & Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I found this recipe in and old Chineese cookbook. Sorry the book is so old the cover is missing I don't know the title of the book. Ingredients:
1/2 cup orange juice |
3 tablespoons reduced sodium soy sauce |
1 tablespoon ginger, minced |
5 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
14 ounces extra firm tofu, well drained and cut into 1/2-inch cubes |
1 1/2 teaspoons cornstarch |
1 teaspoon canola oil |
2 cups assorted fresh vegetables (broccoli, carrots, onion and snow peas) |
12 ounces cooked vermicelli |
Directions:
1. Combine Tofu, orange juice, soy sauce, cornstarch, ginger, garlic and red pepper in resealable plastic container. Marinate 20 to 30 minutes.
2. Heat oil in large nonstick skillet over medium-high heat. Add vegetables; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add tofu mixture to skillet. Bring to a boil; boil 1 minute.
3. Serve over vermicelli.
4. Yummy!
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