Mandarin Tofu Stir Fry

chef.tim.lee's picture

Sep. 16, 2011


Bottled sweet and sour sauce 1/2 Cup (8 tbs)
Ground red pepper 1/8 Teaspoon
Cooking oil 1 Tablespoon
Green onions 6 , bias sliced into 1 inch pieces to make 1 cup
Sweet pepper 1/2 Medium , cut into thin strips (red / green variety)
Fresh pea pods/1 package, 6 ounce frozen pea pods, thawed 2 Cup (32 tbs) , frozen
Extra firm tofu 16 Ounce , well drained and cut into /4 inch cubes (1 package, fresh bean curd)
Canned mandarin orange sections/3 medium oranges, peeled and sectioned 11 Ounce , drained
Hot cooked rice 2 Cup (32 tbs)
Unsalted dry roasted peanuts 2 Tablespoon


For sauce, in a small bowl stir together sweet-and-sour sauce and ground red pepper.

Set aside.

Add cooking oil to a wok or large skillet.

Preheat over medium-high heat (add more oil if necessary during cooking).

Stir-fry green onions and sweet pepper in hot oil for 1 minute.

If using fresh pea pods, add to wok.

Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

Push vegetables from center of wok.

Add sauce to center of wok.

Cook and stir until bubbly.

Add tofu, orange sections, and, if using, thawed frozen pea pods.

Gently stir all ingredients together to coat.

Cover and cook for 1 to 2 minutes more or until heated through.

Serve immediately with hot cooked rice.

Sprinkle with peanuts.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 420Calories from Fat 93

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 190 mg7.92%

Total Carbohydrates 64 g21.3%

Dietary Fiber 4 g16%

Sugars 27 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet