orange beef style tofu

INGREDIENTS (Nutrition) 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 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. FOOTNOTE 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. PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min