Crispy Vegetables With Orange Flavor - cooking recipe

Ingredients

1 1/2 c. (1-inch) pieces firm tofu (about 8 oz.)
1 Tbsp. soy sauce
1 packet low sodium vegetable bouillon, dissolved in 1 1/2 c. water or 1 1/2 c. no salt added tomato juice
2 Tbsp. cornstarch
2 Tbsp. vegetable oil
2 c. diagonally sliced celery
1 c. broccoli flowerets
3/4 c. red bell pepper chunks
1/4 c. sliced green onions
4 (2 x 1/2-inch) strips orange peel
1 1/2 tsp. ground ginger
6 oz. thin spaghetti, cooked
orange slices for garnish (optional)

Preparation

Combine tofu and soy sauce in medium bowl; toss to coat.
Set aside.
Combine bouillon mixture and cornstarch in measuring cup; blend well and set aside.
Heat oil in large nonstick skillet or wok over medium-high heat until hot.
Add celery, broccoli, red pepper, green onions, orange peel and ginger; cook and stir 4 minutes, or until mixture is slightly thickened, stirring constantly.
Gently stir in reserved tofu; cook about 1 minute more, or until heated through.
Serve over spaghetti.
Garnish with orange slices, if desired.