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Orange Scented Tofu Stir fry

Combining tofu with a mélange of vegetables and an orange sauce creates a fabulous vegetarian dish that is not only nutritious but absolutely delicious!

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1 box (12 ounces) extra firm tofu
¼ cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon Splenda or other artificial sweetener
1 teaspoon Asian sesame oil
¼ teaspoon coarse salt
¼ teaspoon Sriracha or favorite hot pepper sauce
2 tablespoons canola oil
½ bunch bok choy, thinly sliced
1 cup broccoli florets
3 ounces fresh shiitake or button mushrooms, stemmed and thinly sliced
1 red bell pepper, thinly sliced


Serves: 4


Place the tofu on a double thickness of paper towels and blot dry.

Cut into ½ -inch cubes. Set aside.

To make the Orange Stir-Fry Sauce, combine the orange juice, soy sauce, rice vinegar, Splenda, sesame oil, salt, and Sriracha in a small bowl and blend well. Set aside.

Heat a wok or large skillet over medium-high heat for 1 minute. Add the canola oil and swirl the pan to coat the bottom evenly. Add the bok choy, broccoli, mushrooms, and red pepper and stir-fry for 5 min­utes or until the vegetables are crisp-tender. Add the Orange Stir-Fry Sauce and blend well. Allow the sauce to boil for 2 minutes. Add the tofu, and stir-fry until heated through.


11g carbohydrates, 165 calories, 10g protein, 10g fat, 3g dietary fiber, 766mg sodium, 0mg cholesterol

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