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Orange, Tofu, and Bell Pepper Stir-Fry

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu. This Orange, Tofu, and Bell Pepper Stir-Fry is an easy and quick recipe that is very versatile at the same time.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Low carb
Servings 4
Calories 488 kcal


  • Pan
  • Small bowl


  • 1/4 cup canola oil divided
  • 5 tablespoons cornstarch divided
  • 1 14-oz. pkg. extra-firm water-packed tofu, drained and cut into 3/4-in. cubes
  • 1/2 cup fresh orange juice
  • 1 cup thinly sliced yellow onion
  • 1 cup sliced green bell pepper
  • 1 cup sliced red bell pepper
  • 1 tablespoon thinly sliced garlic
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon kosher salt
  • 2 8.8-oz pkg. precooked brown rice
  • 2 tablespoons chopped fresh cilantro


  • In a pan over a medium high heat, mix cornstarch and tofu in a bowl cook for 8 mins until its golden brown then remove the pan. In a small bowl combined cornstarch and orange juice. In a pan again and onion and bell peppers cook for 5 minutes, then add garlic orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu, Sprinkle with cilantro together with your favorite rice.