tofu with orange ginger sauce -x-

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xc: elf, veg

 

>from the column: desperation dinners

 

 

* Exported from MasterCook *

 

Midweek tofu stir-fry with orange ginger sauce

 

Recipe By :Desperation dinners

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grain rice

1/2 cup orange juice

1/4 cup reduced-sodium soy sauce

2 teaspoons minced ginger

2 teaspoons minced garlic

12 ounces extra-firm tofu (or 1-pkg)

1 tablespoon peanut oil or vegetable oil

1 large onion -- sliced (1 cup)

10 baby carrots -- already-peeled

1 medium red bell pepper -- preferred

OR

1 cup bell pepper strips -- thawed

8 ounce frozen snow peas

 

Bring 2 cups water to a boil in a 2-quart saucepan. Meanwhile, begin making

marinade. When water boils, add the rice, cover the pan, reduce heat to low and

cook 17 minutes.

Make a marinade by pouring orange juice, soy sauce, ginger and garlic into a

2-cup measure. Whisk well to combine. Drain the tofu, cut it into bite-size

cubes and place it in a 1-quart or larger bowl. Pour the marinade over the tofu.

Set aside.

 

Heat oil on medium in an extra-deep, nonstick skillet. Peel onion and cut it in

half. Cut each half into crescent-shaped slices, adding them to the skillet as

you cut. Stir from time to time. Cut the carrots at a 45-degree angle into

quill-shaped slices about 1/4-inch thick. Add them to the skillet and increase

heat to medium-high.

 

Rinse and seed bell pepper. Cut it into 1/4-inch-wide strips. Add them to the

pan. Stir and cook about 2 minutes. Add the snow peas. Stir and toss until they

are hot, about 2 minutes. Add the tofu and the marinade to the skillet. Stir

gently to mix well and to heat the tofu through. (Do not overmix or the tofu

will begin to fall apart.) Remove from the heat. Serve at once over hot rice.

Pass additional soy sauce at the table, if desired.

 

Note: Extra-firm tofu is preferred for this recipe. Firm can be used but will

not hold its shape as well.

 

Per serving: 364 calories (20 percent from fat), 8 grams fat (1 gram saturated),

no cholesterol, 15 grams protein, 59 grams carbohydrates, 4 grams dietary fiber,

625 milligrams sodium.

 

Source:

" Beverly Mills and Alicia Ross Sep 99 "

S(Collection):

" kitpath "

Start to Finish Time:

" 0:20 "

 

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NOTES : Time savers: bottled minced ginger and garlic; peeled " baby " carrots;

pepper strips.

Nutr. Assoc. : 0 0 0 26086 0 5675 1563 0 0 2130706543 0 0 0

 

 

 

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