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?
I made this last night for my boyfriend and his mother. It was really nice!
I doubled all the ingredients and added broccoli and bok choy as well. I'm happy I did, as it's quite a flavour filled dish.
It's very simple, fast and unique, everyone should definitely try this : )
so ridiculously good. if you're lucky enough to stumble onto this recipe then the tofu gods must have been smiling your way. :D
I have tried to make tofu several times...all with disastrous results and all left me feeling like I just don't like tofu. This recipe is so good it has me wanting to shout from the rooftops "I DO like tofu, I DO like tofu, I do, I Do, I DOOOOO like TOFU!!!!
I tripled the recipe to feed me and all the kids and even my kids like it!!! I am so delighted with this recipe, I cannot thank you enough!
What kind of vinegar did you use? Rice wine? I doubled the recipe but only used 1 Tbs. of cider vinegar, and I still thought it was a tad too vinegary. Although, it was way better the next day! My husband and daughter loved it.
I've made a similar version to this recipe. I'm anxious to try this one. One thing you could try if you don't have orange juice or oranges is to use orande marmelade. You don't have to add the sugar; and if you use the spicy kind you don't have to add the red pepper either. And a lot of brand come with zest already in it. If it tastes too sweet add some sherry or white wine.
And to thiscantwait who complained about lumpy cornstarch, just always mix the cornstarch or other thickener with COLD water in a small cup until it's well mixed and just liquid BEFORE adding to the sauce. And stir CONSTANTLY while adding the cornstarch mixture. Then you'll never have lumps.
Has anyone tried fying the tofu in the cornstarch coating like in the General Tao Tofu recipe? That might be awesome.
I'm sure that it would be good if you just added extra lemon juice to replace the vinegar.
Do you eat agave or maple syrup? I've used both in this recipe with great results. Good luck!
Thank you for the tip. I just bought my first bottle of agave syrup. How much should I use? I've never used it before, they didn't have this in the 1960's (that I know of).
I can't wait to try this, I am learning to eat tofu, this should make it easy to get used to!
I used about two tablespoons of agave to replace the brown sugar. You might start with that and add more to taste. You may have to slightly alter the amount of cornstarch to adjust the consistency to your liking. I have learned to love tofu over the last few years--and this is definitely a good recipe for getting used to it!
I'm sure that it would be good if you just added extra lemon juice to replace the vinegar.
Do you eat agave or maple syrup? I've used both in this recipe with great results. Good luck!
Thank you for the tip. I just bought my first bottle of agave syrup. How much should I use? I've never used it before, they didn't have this in the 1960's (that I know of).
I can't wait to try this, I am learning to eat tofu, this should make it easy to get used to!
This is very good. This is only the second time I've used tofu in a dish, so I'm not quite used to the texture, yet, but it was still tasty. I actually liked the tofu texture and taste better on the second day as left-overs. The tofu became more firm--closer to the consistency of chicken--and had a chance to soak in the other flavors. I'll be making this again! Thanks for the recipe :)
I'm sure that it would be good if you just added extra lemon juice to replace the vinegar.
Do you eat agave or maple syrup? I've used both in this recipe with great results. Good luck!
Sorry, let me be more specific about the sugar... no cane products or chemical compounds (Splenda etc), would you use molasses or something else?
Sorry, personally I don't use white rice, cane products, artifically created foods, or vinegar in any way.
Please see my blog if you want to know more about the dietary guidelines that I follow.
Thanks, it looks like an awesome recipe. Can't wait to try it my way. I will let you know how it goes.... may even submit a photo.
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