Oriental Stir Fry TofuSubmitted by: WWCOOK
IntroductionThis is exactly like the Ginger Orange Tofu recipe submitted by Katharinerose without the added canola oil - saves 50 cal. and 8 g. fat per serving. Low fat tofu would save even more. This is FABULOUS!! This is exactly like the Ginger Orange Tofu recipe submitted by Katharinerose without the added canola oil - saves 50 cal. and 8 g. fat per serving. Low fat tofu would save even more. This is FABULOUS!!
1 block firm tofu, pressed
1/2 cup orange juice
1/4 cup soy sauce
3 cloves minced garlic
1 Tbsp. grated fresh ginger (1/2" cube)
1/4 tsp. red pepper
1 Tbsp. brown sugar or honey
2 tsp. sesame oil
4-6 cups fresh chopped vegies - I used onion, mushrooms, and red pepper.
To press tofu, place block of tofu on cookie sheet, cover with foil and weigh it down with a heavy pan. Let press 30 min and add a few cans for weight and press for another 30 min. This will help the texture of the tofu. (Don't skip this step!)
Cut tofu into small (1/4 inch) cubes and place in a sealable container.
Mix remaining ingredients except cut up vegies and PAM. Mix well and pour over tofu. Marinate tofu at least 2 hours over overnight, mixing at least once.
Heat a wok or large fry pan with PAM. Add tofu (reserving liquid) and cook over med. high heat until lightly browned, stirring occasionally (about 5 minutes). Add vegies and remaining marinade over high heat and stir fry until vegies are just cooked through.
Serve with rice or noodles, (whole wheat thin spaghetti works well also). Makes 4 servings. I served 2 the first time over thin spaghetti and warmed the leftovers the next day and ate without added pasta or rice. Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user WWCOOK.