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Recipe courtesy of Curtis Aikens

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Total:: 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.

My Private Notes

Name: Tofu and Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H27M0.000S
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