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Marinated Ginger Tofu And Soba Noodles

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CATEGORY CUISINE TAG YIELD
Dutch New, Vegtime6 4 servings

INGREDIENTS

Juice from 1 orange; (1/3 cup)
2 c Water
2/3 c Soy sauce
1 tb Fresh lemon or lime juice
2 tb Minced fresh ginger
1 lb Firm tofu; drained and cubed
2 tb Asian sesame oil
1 md Onion; coarsely chopped
(1 cup)
1/2 lg Red bell pepper; coarsely chopped
(3/4 cup)
2 Cloves garlic; minced
3 md Stalk bok choy; sliced (2 cups)
2 md Stalk celery; thinly sliced
(1 cup)
1 md Zucchini
Quartered lengthwise and sliced
4 oz Soba noodles
1/4 c Chopped fresh cilantro; (optional)

INSTRUCTIONS

4 SERVINGS DAIRY-FREE
These noodles, topped with a zesty mixture of vegetables and tofu, make a
delicious melange of tastes and textures. It's fine to substitute other
vegetables for the ones suggested here, but try to choose those with a
similar amount of crunch.
Preheat oven to 350F. In large bowl, mix orange juice, water, soy sauce,
lemon juice and 1 tablespoon of ginger. Add tofu and stir gently to blend.
Set aside to marinate while you cook vegetables.
In large Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Add
onion, bell pepper, garlic and remaining ginger and cook, stirring often,
until onion is golden, about 7 minutes. Stir in bok choy, celery and
zucchini and mix well. Stir in tofu with marinade. Bake until tofu is
lightly browned and sauce is bubbly, 40 to 50 minutes.
Meanwhile, cook soba noodles in large pot of lightly salted boiling water
according to package directions. Drain, return to saucepan and toss with
remaining 1 tablespoon of sesame oil.
Serve noodles with tofu and vegetables spooned over top. Sprinkle with
cilantro if desired and serve hot.
PER SERVING: 217 CAL.; 13G PROT.; 11G TOTAL FAT (1G SAT. FAT); 21G CARB.; 0
CHOL.; 2,140MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 46
Converted by MM_Buster v2.0l.

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