1/2 (7-ounce) package stir-fry noodles
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.
Because tofu has no flavor of its own, it needs to be supported by other flavorful ingredients. One way to get a quick tofu “fix” is to buy it already marinated. Baked, flavored tofu comes in a number of varieties including Thai, Oriental and Italian. Look for it refrigerated in the natural food section of the supermarket.
Make this a super quick stir-fry by using 4 cups of cut-up stir-fry vegetables instead of the bell pepper, pea pods and baby corn.