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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
Recipe Category: 


THIS IS THE GREATEST THING I'VE HAD IN A LONG TIME! Like suggested, I doubled the sauce and served it over rice and some lightly steamed broccoli. I also didn't use any oil when cooking the tofu, I just cooked it for a long time. I froze and made sure to drain the tofu as much as possible beforehand and I used 6Tbsp of orange juice and didn't measure the lemon juice, just added half of one lemon. I'm going to be making this recipe all of the time now! I think next time I'll make it with some freshly squeezed orange juice and add some orange zest. Oh also, when I doubled the sauce recipe I only added the original amount of sugar and it came out perfect.


I took others' advice and doubled the sauce, halved the sugar and doubled the OJ.  I added a bag of frozen green beans too.  Maybe I ruined it by doing this... bc I did not like this dish.  I found it  bland and just plain unpleasant in taste, and I don't feel that simply adding more red pepper flakes or OJ or even orange peel would make the dish taste better.


This was really very good
Used agave syrup not brown sugar and added orange and lemon zest for moa stronger citrus flavor.I didnt measure anything and it was still a sensation.

Served up on a fluffy bed of nutty brown rice.
I will make this again and again
thank you. :-*


OH MY GOSH.....THIS IS SOOOO DELICIOUS!!!!!  :)>>>  I doubled the sauce and added 1/4 c brown sugar and 1/4c agave nectar, it was slightly on the sweet side so next time maybe only 1/4 c agave in it.  OTher then that, it was perfect!! I made sure the tofu was nice and browned because I kinda like it to be a little crunchy..mmmm my mouth is watering just writing this review hahaha  THANK YOU FOR POSTING THIS!!!!!


This was delicious.

I wish I had added more vegetable to the mixture. Onions, red bell peppers, mushrooms all would have tasted great mixed in.


this recipe turned out perfect. my mom, who scoffs when i eat tofu, tried the sauce with rice and said it was delicious, and noted that altogether it was a cheap, easy recipe.  i used red wine vinegar, less sugar and more orange juice. very good!


Absoutley the best!


I want to add that it's definitely a good idea to freeze the tofu first.  I forgot to (I did still press and drain obviously) and it definitely would have had a better texture if I would have remembered.  I was also going to add some fresh pineapple and forgot.  d'oh! next time..


This was so good! I added some more oj. I also tripled the sauce and cooked up some broccoli woth the tofu. I also froxe the tofu to give it a meatier texture...yum!


Okay, this sauce was REALLY good.  I used coconut oil instead of olive oil, 3 cloves of garlic cause I love garlic, I replaced the water entirely with about 2/3 cup fresh orange juice from my juicer (that was the BEST!) and I also juiced the lemon I had for the lemon juice, but kept that at 1 tablespoon.  (sidebar: I don't see how only 1 tablespoon of OJ would have been good for this... the 2/3 was nice and I probably could have gotten away with using more and still have it taste yummy!)

I used apple cider vinegar for the vinegar, used dark brown sugar... and I used a whole teaspoon of red pepper flakes because I like extra kick.

I fried up the tofu with some fresh mushrooms (in coconut oil) though 2 tablespoons seemed like WAY too much and I don't know if it's because I used different oil or what, but I'm definitely going to use only like ONE tablespoon next time.  I threw a little corn starch in with the tofu while it was frying to give it that crispier outside texture. 

I steamed broccoli and carrots and threw it in with the sauce.  I had no issues with the corn starch and thickening of the sauce, it turned out LOVELY  :)>>>

served it with extra long grain brown rice nom nom.

it was really really good, like I said the only thing is I'm going to use less oil for frying the tofu next time.  I'll experiment with different veggies and stuff too, but the sauce is definitely a keeper, especially with the OJ instead of water.  And I think I'll try the ginger idea too, next time!

Thanks so much for the recipe and for everyone else's suggestions! It was delicious I almost ate the whole thing but I stopped myself haha.

Can't wait to post pics, it was so pretty!



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