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My review
Orange Beef-Style Tofu Stir-Fry
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JACKSKELLINGTON
"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!"
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Ingredients
30 m servings 286Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Note
- 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.
Nutrition Facts
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Reviews
Read all reviews 144188 Ratings
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Most helpful positive review
1/1/2008
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 add...
Most helpful critical review
8/8/2006
My husband and I were not fans of this recipe. To me the tofu was like having chunks of belgian waffles in the stir fry... we picked it out and ate the rest, which was alright.
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1/1/2008
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 add...
3/16/2006
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 lea...
11/17/2006
THis was absolutely delicous! Dont skimp on the cornstarch used to batter the tofu slices. You may need a little more than 1/4 cup. Make sure tofu is not dripping wet when you batter it or it...
11/28/2006
This was absolutely incredible! It is now a staple. My only changes were: added one chopped green pepper, and I froze the tofu for about 3 days (it seems to give it a 'meatier' texture).
12/30/2005
This orange sauce was delicious! I substituted Sriracha hot sauce for the chili paste and used different veggies. The only change I will make next time is to add more cornstarch to the sauce as...
10/28/2006
I loved this sauce! I doubled the sauce though, and made the following changes: I omitted the tofu completely and cooked with chicken instead. I also added onions, garlic, and sweet red peppe...
12/11/2006
I did what other reviewers suggested, made extra sauce and added more veggies. Addictive! Very easy and truly delicious. I used orange juice concentrate for more orange flavour, 1/2 can.
10/19/2005
My family has the tofu lovers and haters, but this recipe was so fabulous, everyone loved it! I highly recommend this delicious recipe.
8/8/2006
My husband and I were not fans of this recipe. To me the tofu was like having chunks of belgian waffles in the stir fry... we picked it out and ate the rest, which was alright.