Spicy ginger, sweet orange, and rich toasted cashews flavor this Asian stir-fry. Using brown rice noodles, tofu, and a colorful array of vegetables, this vegan recipe is gluten-free and oil-free. Make extra sauce for a future dinner, or use as a healthy salad dressing. This easily adapts to a meal-for-one.
MEDIUM Servings: 4 Ready In: 45 minutes
3/4 cup raw cashew pieces
10 oz firm tofu block
4 servings brown rice pasta
2 bell peppers, any color, seeded and sliced
1 bunch scallions, whites separated from greens and sliced
3/4 cup orange juice
3 inches fresh ginger, peeled and chopped
1 teaspoon low-sodium tamari
2 tbsp. chopped cilantro
1 tsp red chili flake
2 limes, quartered, for serving
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To roast tofu: Dice tofu into bite-sized pieces and spread into a single layer on a baking sheet. Roast at 375, 12-15 miunutes, stirring halfway through. Tofu should be golden around the edges. Let cool slightly
At the same time, roast the cashews at 375, 8-10 minutes, until golden. Let cool slightly.
To cook the noodles: Cook noodles according to package directions, leaving a little "bite" in them. Add sliced bell pepper and white parts of green onion during last minute of cooking. Drain noodles and peppers and rinse under cold water to stop the cooking.
To make the sauce: Combine roasted cashews, orange juice, ginger, cilantro (stems okay), and red chili flake in a blender. Season Orange Ginger sauce with low-sodium tamari to keep this gluten-free. Regular soy sauce has gluten, but tamari is gluten-free.
To stir-fry: Get your stir fry station set up: tofu, noodles and peppers, sauce. Pour the sauce into a large, wide saute pan or wok. Bring to a low simmer. Add the noodles, cook for 1-2 minutes, until warm. Add the tofu, cook another minute or so, just until warm. Add water if your sauce reduces too much.
Garnish with green onion and serve with lime wedges
Tips: The key to stir-fry is preparing having all of your components ready to go when you're cooking. First, roast your cashews and tofu. While those are cooking in the oven, get the rest of your ingredients ready -- slice your veggies, chop your cilantro, and quarter your limes. This will make for a quick, easy meal. You can even prep this entire meal on the weekend so that it's a quick stir-fry during a weeknight.
Amount Per Serving (1/4 recipe)
Calories From Fat (33%) 165.73
% Daily Value
Total Fat 19.61g 30%
Saturated Fat 3.39g 17%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 81.31mg 3%
Potassium 715.71mg 20%
Total Carbohydrates 68.5g 23%
Fiber 6.28g 25%
Protein 18.73g 37%
Calcium 109.54mg 11%
Iron 208.39mg 1158%
Vitamin A IU
Vitamin C 1.69mg 3%