Tofu & Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce

Total Time:
27 min
Prep:
12 min
Cook:
15 min

Yield:
4 to 6 servings

Ingredients
  • 1 teaspoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup snow peas, sliced
  • 1/2 cup thinly sliced Napa cabbage
  • 1 carrot, grated
  • 1 (8 ounce) can water chestnuts, drained and sliced
  • 1/2 red bell pepper, julienned
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch
  • Dash of red pepper
  • 1/2 pound firm tofu, cut into 1-inch cubes, Sauteed with Herbes de Provence
  • 6 to 8 ounces cooked soba or Ramen noodles
Directions

In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve.


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