Teriyaki Tofu Stir-Fry

• 1/2 (7-ounce) package stir-fry noodles
• 2 tablespoons Land O Lakes Butter
• 1 medium (1 cup) red bell pepper, sliced
• 1 tablespoon finely chopped fresh gingerroot*
• 2 teaspoons finely chopped fresh garlic
• 1/4 cup stir-fry sauce
• 6 ounces (2 cups) fresh pea pods, tips and strings removed
• 1 (14 to 15-ounce) can baby corn, drained
• 1 (8-ounce) package baked teriyaki oriental-style tofu, cubed 3/4-inch
• 1/3 cup cashew pieces

1. Prepare 1/2 package rice noodles according to package directions.
2. Drain; keep warm.
3. Meanwhile, melt butter in 12-inch skillet or wok until sizzling; add bell pepper, gingerroot and garlic.
4. Cook over medium-high heat, stirring occasionally, until pepper is crisply tender (3 to 4 minutes).
5. Add sauce, pea pods, corn and tofu.
6. Continue cooking, stirring occasionally, until pea pods are bright green and sauce is heated through (4 to 5 minutes).
7. Serve hot tofu mixture over hot cooked rice noodles.
8. Top with cashews.
9. *Substitute 3/4 teaspoon ground ginger.

noodles, butter, red bell pepper, fresh gingerroot, fresh garlic, stirfry sauce, fresh pea pods, baby corn, cashew pieces

Taken from www.landolakes.com/recipe/574/teriyaki-tofu-stir-fry (may not work)