Orange-Ginger-Tofu Stir-Fry

Oxmoor House
Orange juice concentrate is an easy way to get the fresh citrus flavor of oranges without having to do any peeling or squeezing.
4 servings (serving size: 1 cup tofu mixture and 3/4 cup rice)


+ Add To Shopping List
3 tablespoons thawed orange juice concentrate
1 tablespoon dry sherry
1 1/2 teaspoons cornstarch
1 teaspoon brown sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
2 teaspoons vegetable oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, crushed
1 (8-ounce) package pre-sliced mushrooms
3/4 pound asparagus, cut into 1-inch pieces
1 1/2 cups thinly sliced leek (about 2 large)
1 (10.5-ounce) package firm light tofu, drained and cubed
3 cups hot cooked brown rice


Prep: 10 Minutes
Cook: 9 Minutes

Combine first 6 ingredients in a small bowl, and set cornstarch mixture aside.

Heat 2 teaspoons vegetable oil in a stir-fry pan or wok over medium heat. Add ginger and garlic; stir-fry 30 seconds. Add mushrooms, asparagus, and leek; stir-fry 3 minutes. Add cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook 1 minute. Serve over rice.

Created date

March 2010

Nutritional Information

Calories 264
Fat 6.6 g
Satfat 0.9 g
Protein 11.9 g
Carbohydrate 41.7 g
Cholesterol 0 mg
Iron 3.0 mg
Sodium 378 mg
Caloriesfromfat 49 %
Fiber 4.5 g
Calcium 85 mg