Orange-Ginger Tofu & Noodles

Submitted by Creamcheese5

"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: 25mins
• Ingredients: 10
• 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!

Reviews

[Ilysse]

We did not love this. The kids liked it and will have the leftovers for lunch but DH and I were not happy. I found the orange flavor was too strong. I've made sauces with orange juice before that we loved but I think here it is just left to stand mostly on its own and it becomes over powering.

 

[dicentra]

This is great! I made this for mommy-daughter night. DD and I love tofu, DH doesn't. I used whole wheat spaghetti, the juice and zest of an orange. The veggies were green beans and broccoli. I reduced the garlic to 2 cloves. Yummy! Reheats well too. Thanks.