Stir Fry: Orange Beef-Style Tofu Stir-Fry | Submitted By: JACKSKELLINGTON

1/4 cup vegetable oil for frying1/4 cup cornstarch1 (16 ounce) package firm tofu, drained and cut into strips2 tablespoons soy sauce1/2 cup orange juice1/4 cup warm water1 tablespoon sugar1 teaspoon chili paste1 teaspoon cornstarch1 tablespoon vegetable oil2 carrots, slicedHeat 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. Amount Per Serving  Calories: 286 | Total Fat: 15g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Orange Beef-Style Tofu Stir-Fry

Servings Per Recipe: 4

Amount Per Serving

Calories: 286

Total Fat: 15gCholesterol: 0mgSodium: 500mgTotal Carbs: 23.3g    Dietary Fiber: 3.7gProtein: 18.9g VIEW DETAILED NUTRITION
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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. Was this review helpful? [ YES ]
60 users found this review helpful I made some mods to this recipe for it to be more healthy and still yummy. First I stirfried a... 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. Was this review helpful? [ YES ]
43 users found this review helpful This is sure to please even tofu skeptics. It's very good, but not great. The cooking time... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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