Orange Beef-Style Tofu Stir-Fry

Recipe View Prepare the Tofu: Heat 1/4 cup vegetable oil in a wok or large skillet over medium-high heat. (2 minutes)

Recipe View Coat the tofu strips evenly in the 1/4 cup of cornstarch, ensuring all sides are covered. (3 minutes)

Recipe View Fry the Tofu: Carefully place the coated tofu in the hot oil and stir-fry for 5-7 minutes, or until golden brown and crispy on all sides. (7 minutes)

Recipe View Remove the tofu from the wok and drain on paper towels to remove excess oil. Set aside. Wipe the wok clean. (2 minutes)

Recipe View Prepare the Sauce: In a medium bowl, whisk together the soy sauce, orange juice, warm water, sugar, chili paste, and 1 teaspoon of cornstarch until smooth and well combined. (3 minutes)

Recipe View Stir-fry the Carrots: Heat the remaining 1 tablespoon of vegetable oil in the wok over medium heat. Add the sliced carrots and stir-fry for 3-4 minutes, or until they are tender-crisp. (4 minutes)

Recipe View Combine and Serve: Create a well in the center of the wok with the carrots and pour in the prepared orange sauce. Bring the sauce to a simmer, stirring constantly, until it thickens slightly. (3 minutes)

Recipe View Gently fold in the fried tofu, ensuring it is evenly coated with the sauce. Continue cooking for another 1-2 minutes, allowing the tofu to absorb the flavors of the sauce. (2 minutes)

Recipe View Serve the orange tofu stir-fry hot over rice noodles or steamed rice. Garnish with chopped green onions or sesame seeds, if desired.