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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?

Do you have a version without vinegar or sugar?
I would like to try this with brown rice.

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This was exactly what I was hoping for! Like others have said, I don't think I'll ever need to get Chinese take-out again - this beats any of the things I can get at a restaurant locally (and with no MSG!).
I also tweaked the recipe a bit and added orange zest and doubled the sauce.
This is definitely gonna become a staple, thanks!

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woo hoo, this is yummy.
Omitted the onions, used arrowroot instead of cornstarch, used apple cider vinegar and Bragg's instead of soy sauce, doubled the pepper.

i think next time i'll use a little less vinegar and double the orange juice. I was short of ginger, so i'll have to try that next time..with some sesame seeds and zucchini too!

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I love this and make it all of the time.  I follow the recipe exactly, except I add 1 tbs orange concentrate instead of just juice.  Makes it very flavorful!  I serve it with rice noodles and usually peppers or broccoli.  Awww....its so cute.....

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This recipe was very delicious, I used agave nectar instead of the brown suger, added fresh ginger to the sauce and since my husband isn't all that big on tofu, I used lightlife chicken style strips, 1 pkg. PERFECTION!  We enjoyed it very much with broccoli.  This serves 2 people with no leftovers so if you want more you have to double the recipe.

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Again! Awesome recipe!
I added some orange zest to it!

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I love this quick cheap recipe, though like most people i have also altered juice amounts etc to suit my taste. Espcially good with added steamed broccolli and cashew nuts!

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:D This was amazing! If you really brown the tofu, it is very close to chicken- so my son will eat it! The only changes I made were to thicken the sauce with just slightly more corn starch, and I added sliced water chestnuts. I am making it tonight and may try the sesame oil. Thank you for a great recipe!

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I made this again today using extra lemon juice to replace the orange juice.
This is my absolute favorite vegweb recipe!

I think it is mine too! :) I always double the sauce, and mix in a bunch of fresh veggies (bean sprouts, carrots, broccoli, mushrooms, etc.). I make this (or a variation) all the time, and just love it!

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I made this again today using extra lemon juice to replace the orange juice.
This is my absolute favorite vegweb recipe!

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