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Has pasta from:
brown rice pasta
This recipe has no customizations.
firm, cut into 1 1/2 inch thick cubes.
Should yield 4 servings (follow serving size on box).
Any color will do, seeded, and sliced.
whites separated from greens and sliced.
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Dice tofu into bite-sized pieces and spread into a single layer on a baking sheet.
Roast at 375, 12-15 minutes, 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.
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.
Combine roasted cashews, orange juice, ginger, cilantro (stems okay), and red chili flake in a blender.
Season Orange Ginger sauce with low-sodium tamari and blend well.
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.
The key to stir-fry is preparing. Having all of your components prepped will help reduce the overall time.
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.
Using low-sodium tamari keeps this gluten-free. Regular soy sauce has gluten, so if you do not require/desire gluten-free, soy sauce will work the same as tamari.
This recipe has the following nutrient totals:
Protein 23.0 g
Carbohydrates 108 g
Iron 0.25 mg
Fiber 5.32 g
Calcium 7.62 mg
Sample Recipe Chart:
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The chart shows both nutrition totals as well as per-ingredient nutrition.