Orange-Ginger Tofu & Noodles - cooking recipe
Ingredients
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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
Preparation
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Combine Tofu, orange juice, soy sauce, cornstarch, ginger, garlic and red pepper in resealable plastic container. Marinate 20 to 30 minutes.
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.
Serve over vermicelli.
Yummy!
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