Orange Beef-Style Tofu Stir-Fry recipe

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Ingredients

¼ cup vegetable oil for frying
¼ cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into strips
2 tablespoons soy sauce
½ cup orange juice
¼ cup warm water
1 tablespoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 carrots, sliced

Nutrition Info

285.6 calories
carbohydrate: 23.3 g
cholesterol: : -
fat: 15 g
fiber: 3.7 g
protein: 18.9 g
saturatedFat: 2.2 g
servingSize: -
sodium: 499.8 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish, press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.

  2. In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.

  3. Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

Recipe Yield

4 servings

Recipe Note

When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!

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