Orange-Ginger Tofu & Noodles

I found this recipe in and old Chineese cookbook. Sorry the book is so old the cover is missing I don't know the title of the book.

• Ready In: 25 mins
• Serves: 5

Ingredients

• 1⁄2 cup  orange juice
• 3  tablespoons reduced sodium soy sauce
• 1  tablespoon ginger, minced
• 5  garlic cloves, Minced
• 1⁄4 teaspoon red pepper flakes
• 14  ounces extra firm tofu, Well Drained and cut into 1/2-inch cubes
• 1 1⁄2 teaspoons cornstarch
• 1  teaspoon canola oil
• 2  cups  assorted fresh vegetables (Broccoli, carrots, onion and snow peas)
• 12  ounces  cooked vermicelli

Directions

1. Combine Tofu, orange juice, soy sauce, cornstarch, ginger, garlic and red pepper in resealable plastic container. Marinate 20 to 30 minutes.
2. Heat oil in large nonstick skillet over medium-high heat. Add vegetables; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add tofu mixture to skillet. Bring to a boil; boil 1 minute.
3. Serve over vermicelli.
4. Yummy!