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Tofu Stir-Fry Recipe

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This recipe for Tofu Stir-Fry, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Johnson Szarkowski
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package, (14oz) extra-firm tofu, 1 T. soy sauce, 1 tsp. garlic powder, 2 T all purpose flour, 2 T. sesame oil, 1 small red bell pepper, seeded, cored and thinly sliced, 1 small green bell pepper, seeded cored and thinly sliced, 6 green onions, cut into 1/4 inch pieces, 1 package (8 oz) whole wheat lo mein noodles, 6 T while miso paste, 2 cloves garlic, minced, 1 piece ginger (1 inch) minced, 1 tsp. orange zest, 1/4 c. orange juice, 1 can (15 oz) baby corn, drained and rinsed, 1 can (8 oz) water chestnuts, drained and rinsed

Directions:
Directions:
Place tofu in colander; set a heavy pot on top 10 - 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. heat 1 T oil over medium high heat in large skillet. Cook tofu until golden, 2 - 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered until peppers soften 7 -8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 T. oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss Top with Tofu.

Number Of Servings:
Number Of Servings:
4

 

 

 

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