Orange Beef-Style Tofu Stir-Fry

SUBMITTED BY: JACKSKELLINGTON PHOTO BY: pineappleblonde

"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!"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup vegetable oil for frying
1/4 cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into strips
2 tablespoons soy sauce
1/2 cup orange juice
1/4 cup warm water
1 tablespoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 carrots, sliced

READ REVIEWS (63)

DIRECTIONS

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

Note

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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 30, 2005 by GIRLCHRIS

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.

10 users found this review helpful

Reviewed on Mar. 16, 2006 by MRONUFRAK

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.

7 users found this review helpful