Ingredients
4
4 servings
- •0.25 cup vegetable oil for frying
- •0.25 cup cornstarch
- •1 (16 ounce) package firm tofu, drained and cut into strips
- •2 tablespoons soy sauce
- •0.5 cup orange juice
- •0.25 cup warm water
- •1 tablespoon sugar
- •1 teaspoon chili paste
- •1 teaspoon cornstarch
- •1 tablespoon vegetable oil
- •2 carrots, sliced
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 286
- Carbohydrate: 23g
- Fat: 15g
- Fiber: 4g
- Protein: 19g
- Sugar: 8g
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