See Also: Crispy Orange Vegetables and Tofu(recipes)
Stir-Fried Tofu and Vegetables(recipes)
Bean Threads with Tofu and Vegetables(recipes)
Roasted teriyaki tofu steaks with glazed green vegetables(recipes)
Orange-Ginger Tofu & Noodles(recipes)
Baked Orange Roughy with Sautéed Vegetables(recipes)
tofu(dictionary)
Tofu(recipes)
tofu(dictionary)
Ma Po Tofu(recipes)

Crispy Orange Vegetables and Tofu (recipes)


Crispy Orange Vegetables and Tofu

Yield: Makes 4 servings



Ingredients:



6ounces spaghetti, cooked

8ounces firm tofu, drained and cut into 1-inch cubes

1tablespoon reduced-sodium soy sauce

1-1/2cups vegetable broth or water

2tablespoons cornstarch

1tablespoon vegetable oil

2cups sliced celery

1cup broccoli florets

3/4cup red bell pepper chunks

1/3cup sliced green onions

8strips (1-1/2X1/2 inch) orange peel

1teaspoon minced fresh ginger

Orange slices for garnish









Preparation:





1.Cook spaghetti according to package directions; drain and keep warm. Meanwhile, combine tofu and soy sauce in medium bowl; set aside. Combine vegetable broth and cornstarch in cup until smooth. 2.Heat oil in large nonstick skillet or wok. Add celery, broccoli, bell pepper, green onions, orange peel and ginger. Stir-fry until vegetables are crisp-tender, about 4 to 5 minutes. Stir cornstarch mixture and add to vegetable mixture; bring to a boil, stirring constantly until mixture is slightly thickened, about 1 minute. 3.Gently stir in tofu mixture; cook until heated through, about 1 minute. Serve over spaghetti. Garnish with orange slices.