Orange Ginger Tofu Noodles Recipes

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ORANGE CHILE NOODLES



Orange Chile Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

12 ounces dried Chinese egg noodles or spaghetti
1/2 cup vegetable oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
1 orange, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed
1/4 cup soy sauce
1/3 cup sweet hot chile sauce (nuoc cham ga or mae ploy, a Thai condiment)
Chopped scallions, for garnish, optional

Steps:

  • In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside.
  • In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, if using.

GARLIC GINGER TOFU



Garlic Ginger Tofu image

This easy, braised tofu dish is great served with steamed rice and vegetables.

Provided by Syd

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 45m

Yield 8

Number Of Ingredients 6

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1 lime
1 tablespoon tamari, or to taste
2 pounds firm tofu

Steps:

  • Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
  • Squeeze lime juice over tofu before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 6.2 g, Fat 15.2 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 141.9 mg, Sugar 0.2 g

CRYSTALLIZED-GINGER TOFU



Crystallized-Ginger Tofu image

Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy!

Provided by BusyBeeHoneyBee

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces firm tofu, cut into 1-inch chunks
1 tablespoon sliced garlic
1 tablespoon canola oil
1 cup vegetable broth
1/4 cup slivered crystallized ginger
2 teaspoons soy sauce
1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1 pound)
1 green pepper, sliced into 1/8-inch wedges
1 tablespoon fresh cilantro

Steps:

  • In a shallow dish, combine flour, salt and black pepper.
  • Dredge tofu in the seasoned flour; shake off excess.
  • In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add tofu and stir-fry 2 to 3 minutes, or until light golden.
  • Remove tofu to a plate.
  • Add broth, ginger, soy sauce and sweet potato to the wok and bring to a boil.
  • Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
  • Return broth to a boil.
  • Add green pepper and tofu and cook, stirring, 2 minutes or until tofu is just cooked through and sauce has thickened slightly.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 159.3, Fat 7.6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 690.3, Carbohydrate 15.5, Fiber 2.5, Sugar 3.5, Protein 9.2

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