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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?

What is panko?

bread crumbs

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What is panko?

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Yum! I double this recipe so I could have plenty of sauce to put over veggies (steamed snap peas, broccoli and cauliflower)-- and used less sugar/vinegar and more orange juice than it called for. Definitely enjoyed this and plan on making it again.

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Best freaking recipe ever. EVER.

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Yum!!! This was really good. I only did a few alterations.. I used basmati rice cause that's all we had, but I would have used brown for more nutrition.
-Cut back on the oil for sauteeing the tofu
-Added probably 3 x the amount of orange juice
-Added dried orange peel
-On top, seasame seeds!

Also, maybe I am stupid, but my cornstarch is not very smooth, and i couldn't smush all the little chunks up, so the end product had a few little chunks of cornstarch (like tiny balls).. maybe sifting it? I'm not sure!

Make this, it's easy, fast.. only bad thing is that now I have like 4 pans to clean out :(

I'm not sure if someone already has replied to your post, but I find that it helps to mix your corn starch with cold water.  This way it dissolves, rather than clumps and you can pour it right into your hot mixture. :-)

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This is a good recipe. I froze my tofu beforehand to give it a great texture for this dish.

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Mmm, this was yummy! I didn't have any spring onions on hand, so I subbed that with 2 tbs onion, subbed 1/4 of a fresh finger chili pepper for the red pepper, & since I didn't have any orange juice either, I subbed that with strawberry kiwi Caprisun juice haha... still turned out yummy though! Will definitely be making this again :-)

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This was fantastic!!!!!  Even the non-veggies still loved it!  The tofu was perfect, i added some salt and pepper to taste while it was browning.  Would make this MANY more times and its already added into my cook book!  The measurements were perfect, made just enough for 2 large portions.
Thank you so much!

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Any suggestions on what kind of vinegar to use? I'm assuming distilled white or white wine, but I figured I'd ask.

I used rice vinegar... and it turned out fine..

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I browned 1 pack of firm tofu with garlic and some dried herbs, added 2 diced carrots and a crown of broccoli, then pan-fried it all together with a splash of wine.

For the sauce, I followed the recipe's measurements but skipped the onions and subbed water with white wine.

The sauce is inda strong for my tastes, but when it's that itty bitty amount to cover the veggies and the tofu, it turns out just right.

Thanks for dinner!

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