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Meatless Canton Stir-Fry

Meatless Canton Stir-Fry
Prep time: , Cook time: , Total time:


Serve this stir-fry over hot cooked rice or shredded iceberg lettuce.



1 (14-ounce) package extra-firm tofu

1/3 cup fresh orange juice

2 tablespoons lite soy sauce

1 tablespoon cornstarch

1 tablespoon grated fresh ginger

1 clove garlic, minced

1/2 teaspoon grated orange peel

1 tablespoon almond oil

1 cup sliced onion

1 cup diagonally sliced carrots

2 tablespoons water

1 cup diagonally sliced celery

1 cup trimmed snowpeas

1/3 cup natural almonds, roasted and chopped

Grated orange peel for garnish (optional)



Remove tofu from package and drain excess liquid. Place on cutting board and cut into 1-inch cubes. Combine orange juice, soy sauce and cornstarch until uniform; stir in ginger, garlic and orange peel. Transfer tofu into a large resealable bag and add sauce. Seal and gently shake bag to distribute sauce over tofu, and let marinate 30 minutes. Meanwhile, prepare vegetables.  Preheat oven to 300°F. Remove tofu from sauce with a slotted spoon and place on a non-stick baking sheet, reserve sauce. Bake tofu for 15 minutes, or until firm. Heat oil in wok or skillet. Add onion, carrots and water to hot skillet; cover and steam, 2 minutes, or until tender-crisp. Add celery and pea pods; stir-fry until tender-crisp, about 1 minute. Remove tofu from oven and toss with vegetables. Add almonds and remaining sauce. Cook, tossing constantly, until sauce mixture thickens slightly. Serve over hot cooked rice or bed of shredded lettuce. Garnish with orange peel, if desired.

Nutritional Info:

Nutritional Info:

Calories 248; Fat 11g; Sat Fat 1; Mono Fat 6.5; Poly Fat 3.2; Protein 13g; Carb 25g; Fiber 5 g; Cholesterol 0 mg; Sodium 412 mg; Calcium 126 g; Potassium 704 g; Vitamin E 5.0 g*;


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