This robust dish is a fresh take on the classic Chinese dish that combines oranges, beef, and hot peppers. Its easy to make and is terrific accompanied by steamed or stir-fried bok choy and served over steamed brown rice.
- 2 Tbs. low-sodium soy sauce
- 1 tsp. dark sesame oil
- 1 Tbs. granulated sugar
- 2 Tbs. Chinese rice wine or white wine
- 2 Tbs. water
- 2 tsp. cornstarch
- 1 lb. extra-firm tofu, well drained
- 1/2 lb. asparagus, preferably thick, trimmed
- 2 Tbs. vegetable oil, preferably canola or safflower
- 3 large cloves garlic, minced
- 1 Tbs. minced fresh ginger
- 3 clementines, peeled and sectioned
- 1/2 tsp. crushed red pepper, or to taste
- 1/2 clementine rind, julienned
To make Seasoning Sauce: Combine soy sauce, sesame oil, sugar and wine in small bowl, and set aside. Stir together water and cornstarch to make slurry, and set aside.
To make Stir-Fry Mix: Cut block of tofu in half horizontally, cut each half into quarters lengthwise, and cut these into cubes for total of 24. Put on layers of paper towel, and press dry. Cut asparagus spears on diagonal into 1/2-inch-long pieces.
Heat oil in large wok or skillet over medium-high heat. Working in batches to avoid overcrowding, cook tofu on both sides 3 to 5 minutes, or until lightly golden brown and slightly crisp. Transfer to paper towels to drain.
Add garlic and ginger to wok, and stir-fry 30 seconds. Add asparagus, and stir-fry 2 minutes. Add soy mixture, cover wok and cook 2 minutes, or until asparagus is tender. Stir in cornstarch mixture, clementines and crushed red pepper, and cook about 1 minute.
Return tofu to wok, add clementine rind and stir to heat through.
Serve hot over rice.
Serve with additional soy sauce, if desired.
- Calories: 220
- Carbohydrate Content: 20 g
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 280 mg
- Sugar Content: 10 g