Orange Beef-Style Tofu Stir-Fry Recipe - Allrecipes.com
Orange Beef-Style Tofu Stir-Fry Recipe
  • READY IN 30 mins

Orange Beef-Style Tofu Stir-Fry

Recipe by  

"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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Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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.
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Footnotes

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2008

I made some mods to this recipe for it to be more healthy and still yummy. First I stirfried a bunch of veggies, I used zucchini, broccoli, red/green pepper, onion, garlic, mushrooms. Then I added in the strips of tofu (skipped the corn starching step, just threw it in plain) and stir fried that in with a splash of soy sauce and spoon of chili garlic sauce and salt and pep to taste. In a separate pot I made the orange sauce, I did NOT add in sugar however I did add in a 3 caps of white vinegar. I also mixed the cornstarch in the warm water and added it in to oj/soy sauce/vinegar mixture when it came to a boil. After adding in the cornstarch I let the sauce simmer for a couple of minutes and then I added it to the tofu and veggies. Served with some brown rice this was an relatively easy and healthy dinner, will make it again.

 
Most Helpful Critical Review
Aug 08, 2006

My husband and I were not fans of this recipe. To me the tofu was like having chunks of belgian waffles in the stir fry... we picked it out and ate the rest, which was alright.

 
Mar 16, 2006

This is sure to please even tofu skeptics. It's very good, but not great. The cooking time is a little off. My tofu slices were about a 1/2 inch thick, and with a standard wok, it took at least 20 - 25 minutes to fry it all. The sauce took me about 20 minuts to make as well. I added chopped red pepper, which added additional crunch, color and sweetness. Since I didn't have chili paste, I used a tablespoon of sweet chili sauce. I also added 2 dried diced red chili peppers, since other reviewers said the sauce wasn't spicy enough, but it was too HOT, so next time I'll just use one. I used about double the corn starch, since I like the sauce thicker. In addition, I would definitely recommend doubling the sauce, because it is not enough to cover all of the tofu plus rice noodles. I would recommend not putting the tofu back into the wok. If you just place tofu slices on top of the rice noodles and spoon the sauce over the top, the tofu stays nice and crunchy. Finally, I served this with some fresh pineapple on the side, which really complemented the dish quite nicely.

 
Nov 17, 2006

THis was absolutely delicous! Dont skimp on the cornstarch used to batter the tofu slices. You may need a little more than 1/4 cup. Make sure tofu is not dripping wet when you batter it or it will turn the cornstarch from a powder into liquid. My supermarket did not have chili paste so I used tobasco saude and a little chili powder. Next time I will use the chili paste, gotta go to the oriental market to get that. I recommend that you split the tofu into 2 portions and then fry them one section at a time. This makes it much easier to manage turning the tofu over to brown on both sides. Took me about 10 minutes per side. I used fresh mushrooms and brocoli instead of the carrots. I think you can use any vegetable you want, just eye ball the right amount volume wise which is easy to do once you see the amount of sauce. Defiantely double the amount of sauce. Yumskers!!!

 
Nov 28, 2006

This was absolutely incredible! It is now a staple. My only changes were: added one chopped green pepper, and I froze the tofu for about 3 days (it seems to give it a 'meatier' texture).

 
Dec 30, 2005

This orange sauce was delicious! I substituted Sriracha hot sauce for the chili paste and used different veggies. The only change I will make next time is to add more cornstarch to the sauce as I like a thicker sauce. Also, if you like your tofu crunch, you might want to serve the sauce on the side. Thanks for the yummy recipe.

 
Oct 28, 2006

I loved this sauce! I doubled the sauce though, and made the following changes: I omitted the tofu completely and cooked with chicken instead. I also added onions, garlic, and sweet red peppers. Instead of chili paste, I chopped a chili pepper and fried it up with the rest of the veggies. Beautiful flavour! I used shaghai noodles which really brought out the flavour. So even though I changed the recipe around a bit, it was fantastic and I give it 5 stars for the sauce and the adaptability. YUM!

 
Nov 10, 2008

I did what other reviewers suggested, made extra sauce and added more veggies. Addictive! Very easy and truly delicious. I used orange juice concentrate for more orange flavour, 1/2 can.

 

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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