Orange Beef-Style Tofu Stir-Fry
This is now our favorite way to make tofu.
I do make a few small changes.
1. I cube the tofu
2. I add seasoning to the cornstarch I use to coat the tofu, garlic salt, onion powder, black pepper, and a little california red chili pepper.
3. I double the sauce, otherwise there just doesn't seem to be enough to go around.
Also, I mix in the fried tofu at the very end after the sauce is cooked. I just dump it in and toss it once or twice to cover and them serve immediately, it doesn't get soggy for me. I also fry them for what seems like a very long time and the outside coating is very hard so maybe that will help with the sogginess issue.
2 users found this review helpful
Apr. 28, 2008