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Teriyaki Tofu Stir-Fry

1/2 (7-ounce) package stir-fry noodles
2 tablespoons Land O Lakes Butter
1 medium (1 cup) red bell pepper, sliced
1 tablespoon finely chopped fresh gingerroot*
2 teaspoons finely chopped fresh garlic
1/4 cup stir-fry sauce
6 ounces (2 cups) fresh pea pods, tips and strings removed
1 (14 to 15-ounce) can baby corn, drained
1 (8-ounce) package baked teriyaki oriental-style tofu, cubed 3/4-inch
1/3 cup cashew pieces


Prepare 1/2 package rice noodles according to package directions. Drain; keep warm. Meanwhile, melt butter in 12-inch skillet or wok until sizzling; add bell pepper, gingerroot and garlic. Cook over medium-high heat, stirring occasionally, until pepper is crisply tender (3 to 4 minutes). Add sauce, pea pods, corn and tofu. Continue cooking, stirring occasionally, until pea pods are bright green and sauce is heated through (4 to 5 minutes). Serve hot tofu mixture over hot cooked rice noodles. Top with cashews. *Substitute 3/4 teaspoon ground ginger.

Source: www.landolakes.com