Tofu & Vegetables stir fry

A quick and tasty meal

• Ready In: 30 mins
• Serves: 4-6

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
• 1  dash  red pepper
• 1⁄2 lb firm tofu, cut into 1 inch cubes,sauteed with herbes de provence
• 6 -8  ounces  cooked  soba noodles or 6 -8  ounces  ramen noodles

Directions

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