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.
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