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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Orange-Ginger Tofu & Noodles
Yield: Makes 2 servings
Ingredients:
*Tofu must be drained before being stir-fried. Remove any remaining water by placing the block of tofu on several layers of paper towels and covering it with additional paper towels weighted down with a heavy plate. Let it stand for 15 to 20 minutes before cutting into cubes. 2/3
cup orange juice
3
tablespoons reduced-sodium soy sauce
1
clove garlic, minced
1/2
to 1 teaspoon minced fresh ginger
1/4
teaspoon red pepper flakes
5
ounces extra-firm tofu, well drained and cut into 1/2-inch cubes*
1-1/2
teaspoons cornstarch
1
teaspoon canola or peanut oil
2
cups fresh cut-up vegetables, such as broccoli, carrots, onion and snow peas
1-1/2
cups hot cooked vermicelli
Preparation:
1.
Combine orange juice, soy sauce, garlic, ginger and red pepper flakes in resealable food storage bag; add tofu. Marinate 20 to 30 minutes. Drain tofu, reserving marinade. Stir marinade into cornstarch until smooth.
2.
Heat oil in large nonstick skillet or wok over medium-high heat. Add vegetables; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add tofu; stir-fry 1 minute. Stir reserved marinade mixture; add to skillet. Bring to a boil; boil 1 minute. Serve over noodles.
Nutritional Information:
| Serving Size: | |
| Fiber | 6 g |
| Carbohydrate | 42 g |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 20 % |
| Calories | 305 |
| Protein | 19 g |
| Sodium | 824 mg |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Chinese
