How to make it

  • In a medium bowl, mix the stir-fry sauce, orange juice, honey and five-spice powder. Press the tofu between paper towels to remove excess liquid then add to the sauce mixture. Marinate for 10 minutes.
  • Spray a 12-inch skillet (or wok) with low-fat cooking spray and heat over medium-high heat. Remove tofu from sauce and cook tofu in skillet for 3-4 minutes or until light golden brown then remove from skillet. Reserve sauce mixture.
  • Add onion to skillet and cook for 2 minutes, stirring constantly.
  • Add carrots, snow peas, water chestnuts and water and bring to boiling. Reduce heat to medium then cover and cook for 7-8 minutes or until vegetables are tender-crisp.
  • Add remaining sauce mixture and tofu and continue to cook for 2-3 minutes or until sauce is slightly thickened.
  • I serve it over brown or jasmine rice.

Reviews & Comments 1

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    " It was excellent "
    mollyd ate it and said...
    This was delicious! The sweet and savory combination was fantastic!
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