Tofu & Vegetables stir fry
"A quick and tasty meal"
- Ready In:
- 30mins
- Ingredients:
- 14
- 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
- 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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RECIPE SUBMITTED BY
crazymom
san jose, ca
I live in california. I have three kids which are all grown now, My grandson is 7years old and the love of my life. Was a stay at home mom until my husband passed away a few years ago. Enjoy crafts, sewing (which i don't do much of anymore),and cooking. Just started to put together a family cookbook, with long time favorites from over the years. Plus I always enjoy trying new recipes. new passions are sourdough and salsas. We have a garden each year that keeps me in fresh veges for most of the summer,GREAT.
