Crispy Orange Vegetables and Tofu
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Crispy Orange Vegetables and Tofu
YIELD Makes 4 servings
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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:
- 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.
This recipe appears in:
Asian
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