How to make it

  • In a wok, heat 1/4 cup oil over medium-high. Put 1/4 cup of cornstarch in a dish then press the slices of tofu into the cornstarch; coat all sides. Stir-fry in the wok for 5 minutes, or (until a golden brown). Then, drain the tofu on some paper towels. Wipe the wok clean after it has cooled. Combine the orange juice, soy sauce, orange juice, sugar, water, chili paste, and cornstarch in a bowl; stir until smooth. Now, in the wok, heat the left over tablespoon of oil, and stir-fry the carrots until tender. In the center of the carrots, make a well, pour in the sauce and bring to a boil. Stir the tofu into the wok. Continue cooking until the tofu is coated with sauce. Serve.

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