Orange-Ginger Tofu & Noodles
Makes 2 servings
|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||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|
*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.
- 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.
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||20 %|
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