Orange Chicken Style Tofu
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
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!
SO HOW'D IT GO?
WOW! Amazing stuff - instead of tofu, I made this recipe with these chickpea cutlets: http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/ ---- only I made them into tiny bite-sized pieces and fried them up. I also added some broccoli, carrots and bell pepper and tripled the sauce (we like it saucy). Seriously, this tasted wonderful!
I just had to chime in on how FABULOUS this recipe is. I hate the taste of Tofu so I knew that I needed a recipe that "covered up" the flavor of it. Orange Chicken is what me & hubby would always get at the Chinese Restaurant so I thought I would give this a try...and I'M SO GLAD I DID :)>>>
Trying to switch to being a vegan and this recipe is my go to meal...it's so YUMMO ;)
If you use cornstarch its definitely best to use all the sauce at once. When you re-heat it, it stays blobby and clumpy. If you use arrowroot as your thickener I find that it has a much better reheated consistency.
tried this with seitan. it was good.
I think it was better when made with tofu.
I doubled the sauce and now have a leftover gelatinous orange flavored blob in my frigidaire.
I guess it would be best to use the all sauce the first time around.
This is really terrific! I agree on doubling the sauce, and we did add some grated orange zest and grated fresh ginger.
Served with brown rice steamed in veggie broth with a colorful stir fry of vegetables on the side.
My son and I decided to try to do the 21 day Vegan kick start and we are having a blast. We both feel so much better, and believe we'll continue to eat this way long after the kick start is over. We've even dragged my hubby along for the ride, and he's quite happy with all the delicious food we are eating. :)>>>
I adore this!!Yay!
I went a little crazy with the red pepper, but it was still amazing! ;)b
Strangely enough, In the 16 years I was alive before I became vegetarian (and then vegan), I never actually ate orange chicken.
Regardless, this was really good. I used my handy dandy juicer squishy utensil thingy for the orange juice. Unfortunately, I overdid it in the OJ department, so the orange chicken tofu was extra orangey, but it was still wicked tasty.
MUCH RECOMMENDED! YAY!
Incredible! I subbed orange juice concentate for the oj and added red bell pepper, vidalia onions, and water chestnuts. Simply awesome!
:D Fabulous! Thanks!
Very good recipe. It was gone in 30 minutes. I am going to try and marinate the tofu in the sauce next time. I finally brought a tofu xpress and am interested in using it to marinate. I post again after I try it. I also doubled the sauce next time I will add bell peppers.
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