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Orange Chicken Style Tofu

What you need: 

3 tablespoons olive oil, divided
1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces
2 garlic cloves, minced
2 green onions, chopped
1/4 cup + 2 tablespoons water
1 tablespoon orange juice
1 tablespoon lemon juice
1 1/2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup packed brown sugar
1/2 teaspoon red pepper flakes, to taste
2 teaspoons cornstarch
1 tablespoon water
hot cooked rice, to serve

What you do: 

1. Saute tofu in 2 tablespoons oil until browned. Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden.
2. Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium.
3. In a small cup or dish, mix together cornstarch and water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly.
4. Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice.
Use more or less cornstarch mixture depending on how thick you like your sauce. You can also add ginger if you like that flavor. Or orange peel or orange juice concentrate for more orange flavor. Enjoy!

Preparation Time: 
5 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
1-2
Recipe Category: 

SO HOW'D IT GO?

Friggen yum-tastic!  I make this every two weeks or so and just reheat leftovers.  Great with broccoli!

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This has been a favorite for me since 2008.  I love this dish

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This is fantastic!  Can't get this kind of good food at any restaurant.  Thanks for the recipe!  A family favorite.Laughing

 

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Yum! Yum!  This was pretty quick and it's very delicious.  I didn't have green onions so I substituted some shallots and they worked just fine.  So yummy!!  Will have leftovers for lunch tomorrow!

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Best tofu dish ever!! My husband declared it a delicacy. I just couldn't even talk because of how good it tasted.

I followed the recipe almost exactly. All I did differently was up the amount of OJ to 1/4 cup, then cut the amount of water significantly to 3 Tbs. I also cut the amount of sugar to 2 Tbs. and that was perfect.

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I've made this a few times now and both my husband and I LOVE it. I usually double the sauce because I add green and red peppers, as well as pineapple. VERY yummy. Thanks!

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Yes! This is great. Made it for dinner last night w/ tofu and added in some spinach, served over brown rice.  It was an okay amount of sauce, but next time I will probably add broccoli and/or other veggies and it will probably require more sauce, so maybe will double the sauce recipe. The sauce is super yummy as is. I was wondering how it'd get an orange flavor with that little of OJ (though I maybe splashed in a tad extra). It still does have a nice light orange flavor though. I think I may try as other posters have mentioned, subbing out some or all of the water for OJ, next time.  But I am thrilled to have finally tried this recipe and it will become a regular. At some point may experiment with some seitan/chikn for the tofu too, as I'm sure that would also work great.

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I just want to say I use the extra firm tofu (not packed in water) and when I have used this tofu, with seasoning on the outside and grilled or baked or whatever, I never ever felt it was lacking in flavor or bland.  I think doing that to watery tofu, yes, it will be blander in the inside but the firm...I've grilled and baked it many times, felt it was just fine.

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Like the people said- this was great! I grilled the tofu instead of sauteing it in oil and the texture was perfect. I didn't use any water, just all orange juice and the flavor was restaurant quality.  Served it over quinoa and steamed veggies and patted myself on the back.

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Just made this, yumyumyum!
I added the zest of a whole orange, ginger and chinese five spice to the sauce, I also used sweetened orange juice so I didnt use any of the sugar! Though it couldve perhaps done with a pinch.
I also froze and thawed my tofu, and fried it until very golden in cornstarch for crispiness and sesame oil, and a bit of salt and sugar.

I let the sauce get reeeeally thick and gloopy and sticky and then just mixed in my veggies and tofu - green pepper, red pepper, spring onions and mushrooms, so that it was all sticky and flavoursome.

Delicious! My mother couldnt believe I hadnt nipped to the Chinese across the road. This is going into my recipe file forever  :)>>>

Thanks!

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