Thursday, October 25, 2007

Orange Noodles with Crispy Tofu

Tonight's meal was pulled together from stuff in the crisper and cupboards. The result was actually pretty tasty. Tossing the tofu in cornstarch before frying it makes for a nice crispy texture while eliminating the splattering and popping (and huge mess) that comes with frying plain tofu.


INGREDIENTS:
- 1 pkg medium rice noodles (like for Pad Thai)
- 1 pkg firm tofu
- 4 tbsp cornstarch
- oil for frying
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 6 green onions, cut into 1"pieces
- 1 small jar Kikkoman stir fry sauce
- 1/4 cup orange juice
- 4 tbsp brown sugar

METHOD:
1. Soak noodles in boiled hot water for 7 minutes. Drain and rinse in cold water.
2. Lightly squeeze tofu with a paper towel to eliminate excess water. Cut into cubes, sprinkle cornstarch over cubes, and gently toss until well covered. Fry on high heat in at least 1" of oil until golden brown (I did mine in 3 separate batches on heat 7). Drain on paper towels.
3. Pour out all but 1 tbsp of the oil. Stir fry peppers for a few mins. Add green onions and stir fry 1 min. Add in noodles and stir fry 3 mins. Add in tofu.
4. Add stir fry sauce, orange juice, and noodles. Heat through and serve.

4 comments:

Laura said...

Yum your recipes look good I will have to try them!

Cravin' Veggies said...

Thanks for the delicious veg. recipes. I cannot wait to try this one!!

lisa

Vegan Dad said...

Laura and Lisa,

Thanks for the comments, and I hope you enjoy the recipes. I will keep posting!

Basil said...

Wow, I made this a couple of days ago, and it was a great use for leftover pho noodles. I really like the orange flavour, it's really quite unique. I decided to throw in a few more veggies, because they were lying around, and this is most certainly something that I would make again. But have you ever considered using orange marmalade? I find that works well too for making the sauce a bit more feisty, especially if you omit the oil.

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