Tofu & Vegetables stir fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A quick and tasty meal 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 |
1 dash red pepper |
1/2 lb firm tofu, cut into 1 inch cubes,sauteed with herbes de provence |
6 -8 ounces cooked soba noodles or 6 -8 ounces ramen noodles |
Directions:
1. In a large non-stick skillet, heat oil, add garlic then vegetables and cover.
2. Cook over high heat for about 4 to 5 minutes.
3. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer.
4. To cold water, add cornstarch and make a paste.
5. Stir cornstarch mixture into vegetables to thicken.
6. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles.
7. Toss well, coating noodles with sauce and serve.
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