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Orange Tofu Stir-fry

May 24, 2009

Orange Tofu Stir-Fry

1/4 cup vegetable oil
1/4 cup cornstarch
1 16-oz. package firm tofu, drained and cut in strips
3 T soy sauce
3/4 cup orange juice
1/3 cup warm water
1 1/2 t chili paste
2 t cornstarch
1 T sugar
1 T vegetable oil
2 carrots, sliced

Drain tofu well, and cut into strips. Slice carrots.
Heat 1/4 cup oil in wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; place tofu in cornstarch to coat on all sides.
Stir-fry in wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool.
In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste and cornstarch until smooth.
Heat remaining 1 T oil in the wok, and stir-fry the carrots until tender. Make a well in the center of the carrots and pour in the sauce. Bring to a boil.
Mix tofu into the wok, and continue cooking until heated through and coated with the sauce.

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