YIELD Makes 4 servings
|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|
|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|
- 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.
- 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.
- Gently stir in tofu mixture; cook until heated through, about 1 minute. Serve over spaghetti. Garnish with orange slices.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.