Recipe courtesy of Curtis Aikens

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

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  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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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