Vietnamese Orange Ginger Stir-fry

Serves 4

Orange Cashew Ginger Stir-fry

Orange Cashew Ginger Stir-fry

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.

Orange Ginger Cashew Sauce:

This makes about 1 1/2 cups of sauce.  Freeze extras for future stir-fry emergencies or use as a dressing for salads.

3/4 cup cashews
3/4 box orange juice (8oz)
3 inches fresh ginger, peeled and minced (about 3 inches)
1 tsp tamari (low sodium)
2 Tbs cilantro (stems okay)
1/4 tsp red chili flake

For Stir-fry:

4 servings Brown Rice Pad Thai noodles
1 block firm tofu (10 oz),
2 bell pepper, any color
1 bunch scallions, thinly sliced
1 cup snap peas, thinly sliced (or substitute with bean sprouts, shredded carrot, or any favorite veggie)
2 limes, quartered
2 tbsp Cilantro

To make Orange Ginger Cashew Sauce:  Preheat oven to 375.  Roast cashews until golden brown, about 10 minutes.  Be careful not to burn.  Reserve about 2 tbsp. cashews for serving.  Combine remaining cashews, orange juice, ginger, tamari, and cilantro in a blender and puree until smooth.  Adjust seasoning and reserve.

To roast tofu:  Cube tofu into bite-sized pieces.  Place in a single layer on a baking sheet and roast at 375 until lightly golden, about 10-12 minutes.  Toss half-way through to ensure even browning.  Remove from oven and set aside.

Cook noodles according to package directions, drain, and set aside.

4. To make stir-fry:  Heat a large saute pan over high heat.  Add a couple tablespoons of water to the pan and bring to a boil.  Add the bell pepper, scallions, snap peas, and any saute over high heat 1-2 minutes, just until veggies soften.  It's best to keep some crunch in the veggies.  Remove the veggies from the pan.  Add the orange ginger sauce to the pan  and cook 1-2 minutes, until hot and simmering.  Add the noodles and tofu, and cook 1-2 minutes, until hot.  Add the veggies back to the mix, toss well to combine, then remove from heat.

Garnish with reserved cashews.  Serve with lime wedges and cilantro.


Servings: 4

Nutrition Facts Per Serving (1/4 of a recipe)

Calories 514.57
Calories From Fat (32%) 166.14
Calories From Protein (14%) 69.48
Calories From Carbohydrates (54%) 278.95
Calories From Alcohol (0%) 0

Total Fat 19.66g 30%
Saturated Fat 3.4g 17%
Monounsaturated Fat 11.61g 
Polyunsaturated Fat 3.33g 
Cholesterol 0mg 0%
Sodium 82.29mg 3%
Potassium 764.71mg 22%
Total Carbohydrates 70.35g 23%
Fiber 6.92g 28%
Sugar 10.29g 
Protein 19.42g 39%

Vitamin A 2389.94IU 48%
Vitamin C 124.24mg 207%
Calcium 218.93mg 22%
Iron 4.73mg 26%
Vitamin E 1.57mg 16%
Vitamin D 0IU 0%
Thiamin 0.22mg 15%
Riboflavin 0.27mg 16%
Niacin 1.75mg 9%
Vitamin B6 3.38mg 169%
Folate 97.51mcg 24%
Vitamin B12 0.03mcg <1%
Pantothenic Acid 1.29mg 13%
Vitamin K 67.33mcg 84%
Phosphorus 304.61mg 30%
Magnesium 142.07mg 36%
Zinc 2.84mg 19%
Copper 0.87mg 44%
Manganese 1.14mg 57%
Selenium 15.42mcg 22%