Orange-Ginger Tofu Noodles

Orange-Ginger Tofu & Noodles

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*
1-1/2 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

*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.


  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

Calories 305
Calories from Fat 20 %
Total Fat 7 g
Saturated Fat 1 g
Carbohydrate 42 g
Fiber 6 g
Protein 19 g
Sodium 824 mg

Dietary Exchange

Starch 2
Vegetable 2
Meat 1
Fat 1

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