Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

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 Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest 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.

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 By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to desired thickness. If a thicker sauce is desired, add 1 teaspoon cornstarch to 1 tablespoon of water and stir to combine. Add to sauce and boil for 1 minute until thickened.

Serve with rice.