![](https://optimise2.assets-servd.host/outgoing-trotter/staging/heroes/Orange-Ginger.png?w=992&h=558&q=82&fm=jpg&fit=crop&fp-x=0.5&fp-y=0.5&dm=1645199752&s=c1f09fc96008837f4b87448cf55e7dcc)
Growing Chefs! Ontario Orange Ginger Stir Fry
Orange Ginger Stir Fry
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.
Get Prepped!
Cut all the vegetables and keep separate: Peel and cut the carrot into 1 centimeter chunks. Peel and slice the daikon radish into 5 millimeter slices. Shave the cabbage into thin slices or cut thinly with scissors.
Dry the tofu with a paper towel and cut into 2 centimeter cubes. Set aside.
Make the sauce: Using a rasp, finely the orange. Grate the garlic and ginger. Cut the oranges in half and using your hands or a juicer, squeeze the oranges over a bowl to remove all the juice. Measure out ½ cup. Measure remaining sauce ingredients into a separate bowl and whisk together. zest
Get Cooking!
Heat oil in wok over medium-high heat. Add tofu and cook until browned on each side. Cook vegetables in order of density.
When vegetables are almost cooked through, add sauce and to desired thickness. If a thicker sauce is desired, add reduce1 teaspoon cornstarch to 1 tablespoon of water and stir to combine. Add to sauce and boil for 1 minute until thickened.
Serve with rice.
![](https://optimise2.assets-servd.host/outgoing-trotter/staging/branding/Screenshot-2021-04-28-at-17.52.44.png?w=1430&auto=compress%2Cformat&fit=crop&fp-x=0.5&fp-y=0.5&dm=1619625197&s=8286ea2ee203c7e4b876b38e09bba12d)
Growing Chefs! Ontario Recipe
Orange Ginger Stir Fry
![](https://optimise2.assets-servd.host/outgoing-trotter/staging/heroes/Orange-Ginger.png?w=992&h=558&q=82&fm=jpg&fit=crop&fp-x=0.5&fp-y=0.5&dm=1645199752&s=c1f09fc96008837f4b87448cf55e7dcc)
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.
Get Prepped!
Cut all the vegetables and keep separate: Peel and cut the carrot into 1 centimeter chunks. Peel and slice the daikon radish into 5 millimeter slices. Shave the cabbage into thin slices or cut thinly with scissors.
Dry the tofu with a paper towel and cut into 2 centimeter cubes. Set aside.
Make the sauce: Using a rasp, finely the orange. Grate the garlic and ginger. Cut the oranges in half and using your hands or a juicer, squeeze the oranges over a bowl to remove all the juice. Measure out ½ cup. Measure remaining sauce ingredients into a separate bowl and whisk together. zest
Get Cooking!
Heat oil in wok over medium-high heat. Add tofu and cook until browned on each side. Cook vegetables in order of density.
When vegetables are almost cooked through, add sauce and to desired thickness. If a thicker sauce is desired, add reduce1 teaspoon cornstarch to 1 tablespoon of water and stir to combine. Add to sauce and boil for 1 minute until thickened.
Serve with rice.