Crispy Vegetables With Orange Flavor

• 1 1/2 c. (1-inch) pieces firm tofu (about 8 oz.)
• 1 Tbsp. soy sauce
• 1 packet low sodium vegetable bouillon, dissolved in 1 1/2 c. water or 1 1/2 c. no salt added tomato juice
• 2 Tbsp. cornstarch
• 2 Tbsp. vegetable oil
• 2 c. diagonally sliced celery
• 1 c. broccoli flowerets
• 3/4 c. red bell pepper chunks
• 1/4 c. sliced green onions
• 4 (2 x 1/2-inch) strips orange peel
• 1 1/2 tsp. ground ginger
• 6 oz. thin spaghetti, cooked
• orange slices for garnish (optional)

1. Combine tofu and soy sauce in medium bowl; toss to coat.
2. Set aside.
3. Combine bouillon mixture and cornstarch in measuring cup; blend well and set aside.
4. Heat oil in large nonstick skillet or wok over medium-high heat until hot.
5. Add celery, broccoli, red pepper, green onions, orange peel and ginger; cook and stir 4 minutes, or until mixture is slightly thickened, stirring constantly.
6. Gently stir in reserved tofu; cook about 1 minute more, or until heated through.
7. Serve over spaghetti.
8. Garnish with orange slices, if desired.

soy sauce, vegetable bouillon, cornstarch, vegetable oil, celery, broccoli flowerets, red bell pepper, green onions, ground ginger, thin spaghetti, orange slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227426 (may not work)