Tofu & Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce (Curtis Aikens2) |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
4 cloves garlic, minced |
1/2 cup snow peas, sliced |
1/2 cup thinly sliced napa cabbage |
1 carrot, grated |
1 (8 ounce) can water chestnuts, drained and sliced |
1/2 red bell pepper, julienned |
1/2 cup orange juice |
2 tablespoons soy sauce |
2 tablespoons cold water |
2 teaspoons cornstarch |
dash of red pepper |
1/2 pound firm tofu, cut into 1-inch cubes, sauteed with herbes de provence |
6 to 8 ounces cooked soba or ramen noodles |
Directions:
1. 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.
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