Orange Beef-Style Tofu Stir-Fry

I thought my wife would like some tofu and more for dinner. I found this nice recipe. This was the first time I crisped the tofu well by by putting weight on them to take the water out of it. Then mixed in cornstarch to coat before frying.

Orange Beef-Style Tofu Stir-Fry

SUBMITTED BY: JACKSKELLINGTON PHOTO BY: BalancingLife
"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!"
RECIPE RATING:
The reviewer gave this recipe 84 stars. This recipe average a 4.2 star rating.
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PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS
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Servings


US METRIC
INGREDIENTS (Nutrition)

* 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 ( I used Sirachi)
* 1 teaspoon cornstarch
* 1 tablespoon vegetable oil
* 2 carrots, sliced

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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.

FOOTNOTE

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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.