Crispy Orange Vegetables and Tofu

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Crispy Orange Vegetables and Tofu Photo
Crispy Orange Vegetables and Tofu

YIELD Makes 4 servings

INGREDIENTS

6 ounces spaghetti, cooked
8 ounces firm tofu, drained and cut into 1-inch cubes
1 tablespoon reduced-sodium soy sauce
1‑1/2 cups vegetable broth or water
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 cups sliced celery
1 cup broccoli florets
3/4 cup red bell pepper chunks
1/3 cup sliced green onions
8 strips (1-1/2X1/2 inch) orange peel
1 teaspoon minced fresh ginger
Orange slices for garnish

PREPARATION:

  1. Cook spaghetti according to package directions; drain and keep warm. Meanwhile, combine tofu and soy sauce in medium bowl; set aside. Combine vegetable broth and cornstarch in cup until smooth.
  2. Heat oil in large nonstick skillet or wok. Add celery, broccoli, bell pepper, green onions, orange peel and ginger. Stir-fry until vegetables are crisp-tender, about 4 to 5 minutes. Stir cornstarch mixture and add to vegetable mixture; bring to a boil, stirring constantly until mixture is slightly thickened, about 1 minute.
  3. Gently stir in tofu mixture; cook until heated through, about 1 minute. Serve over spaghetti. Garnish with orange slices.
This recipe appears in: Asian

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