Orange Beef-Style Tofu Stir-Fry recipe

4 servings

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

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.