Orange Beef-Style Tofu Stir-Fry
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!
Servings per recipe: 4
Calories per serving: 286
Preparation time: 15m
Total cooking time: 30m
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
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.
Nutrion facts:
| Total Fat | 15g | 23% |
| Saturated Fat | 2.0g | |
| Cholesterol | 0mg | |
| Sodium | 500mg | 20% |
| Potassium | 446mg | 13% |
| Total Carbohydrates | 23.3g | 8% |
| Dietary Fiber | 3.7g | 15% |
| Protein | 18.9g | 38% |
| Sugars | 8g | |
| Vitamin A | 5346IU | |
| Vitamin C | 18mg | |
| Calcium | 790mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 6mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 77mg | |
| Folate | 49mcg |
