Tofu & Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce

• 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
• Dash of red pepper
• 1/2 pound firm tofu, cut into 1-inch cubes, Sauteed with Herbes de Provence
• 6 to 8 ounces cooked soba or Ramen noodles

1. In a large non-stick skillet, heat oil, add garlic then vegetables and cover.
2. Cook over high heat for about 4 to 5 minutes.
3. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer.
4. To cold water, add cornstarch and make a paste.
5. Stir cornstarch mixture into vegetables to thicken.
6. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles.
7. Toss well, coating noodles with sauce and serve.

olive oil, garlic, snow peas, cabbage, carrot, water chestnuts, red bell pepper, orange juice, soy sauce, cold water, cornstarch, red pepper, firm tofu, ramen noodles

Taken from www.foodnetwork.com/recipes/tofu-vegetables-stir-fried-in-orange-juice-with-a-bit-of-oil-and-soy-sauce-recipe.html (may not work)