Crispy Vegetables With Orange Flavor
|Firm tofu||1 1⁄2 Cup (24 tbs) (1 Inch Pieces)|
|Soy sauce||1 Tablespoon|
|Low sodium vegetable bouillon/Dissolved in 1 1/2 cups water||8 Ounce, dissolved in 1 1/2 cups water (1 Package)|
|Vegetable oil||1 Tablespoon|
|Diagonally sliced celery||2 Cup (32 tbs)|
|Broccoli flowerets||1 Cup (16 tbs)|
|Diced red bell pepper||3⁄4 Cup (12 tbs) (Chunks)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Orange peel||4 (2 X 1/2 Inch Strip)|
|Ground ginger||1 1⁄2 Teaspoon|
|Thin spaghetti||6 Ounce, cooked|
Combine tofu and soy sauce in medium bowl; toss to coat.
Combine bouillon mixture and cornstarch in measuring cup; blend well.
Heat oil in large nonstick skillet or wok over medium-high heat until hot.
Add celery, broccoli, red pepper, green onions, orange peel and ginger; cook and stir 4 minutes or until vegetables are crisp-tender.
Add cornstarch mixture to skillet; bring to a boil.
Boil about 1 minute or until mixture is slightly thickened, stirring constantly.
Gently stir in reserved tofu; cook about 1 minute more or until heated through.