Orange-Ginger Tofu Noodles
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Orange-Ginger Tofu & Noodles
YIELD Makes 2 servings
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INGREDIENTS
| 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:
- 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.
- 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.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| 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 |
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