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!
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
286 Calories
Recipe Instructions
Step 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.
Step 2
In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
Step 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.
Ingredients
1 tablespoon vegetable oil
1 teaspoon cornstarch
2 tablespoons soy sauce
2 carrots, sliced
1 tablespoon sugar
1 (16 ounce) package firm tofu, drained and cut into strips
