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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: 


Unbelievably Good. I doubled the sauce also. And I used 2 tbsp of flour in place of the cornstarch.


I thought this was okay... I didn't like the flavor all the brown sugar gave to it... if I make this again I will only use 2 T white sugar and maybe skip the soy sauce... I used oj instead of water except for 2 T... I think I will try my own twist on this recipe


This is delicious....I will definitely make this again! I added more orange juice and more cornstarch to give it a richer consistency, but over all, the recipe works as is. I recommend pressing your tofu for at least a half hour, cutting it into triangles and THEN cutting it into bite sized pieces. Its much easier to cook that way. I also salt and pepper my tofu to give it a bit more flavor.


This was really good. I doubled the sauce as recommended and added orange zest to give the sauce more orange flavor. Also, I coated the tofu in panko then sauteed it to give it some extra crunch. Served it with brown rice and edamame. Delicious.


This was so freakin' yummy! I added double the garlic-just because we love it so much. Yum, yum, yum!!! Thanks for sharing this with everyone. ;-0


Before making this, I had a good read through the reviews and was surprised to see how many people rate this recipe higher than General Tao's tofu. I told my husband and he thought that was a big call, as he absolutely loves General Tao's and asks for it all the time.
So anyway, going in with that in mind, we really enjoyed this, probably not more...but it was still damn good.
I used about five cloves of garlic, two spring onions, the juice of three whole oranges, two tbsp vinegar, four of soy sauce, a quarter cup loosely packed brown sugar, and only about a tbsp of water. Oh, and only a quarter teaspoon of chilli, as I was cooking for my parents.
It was also the first time I have pre-frozen tofu, and I was FREAKED out by the chicken-y nature of it. It was good, but scary. That's all.


Its a keeper.  Tried to triple the recipe but actually didn't need to triple the amount of vinegar.  Next time, I'm only double it ( or even 1.5 it).  Very nice though.  Used Boca Meatless Chick'n patties, instead of tofu. 


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 :(

So you don't have lumps with cornstarch...don't just dump OR sprinkle it in...Make an "emulsion".....put cornstarch in a small bowl and very slowly add the liquid to it as you keep stirring and kinda mashing will look like paste at first but as you slowly add more liquid you won't have any lumps....then you can pour that into the dish your trying to thickin. And lumps!


Yup, this was just as good as everyone said it would be!  I added a lot more orange juice, almost half a cup of fresh-squeezed.

I wish there was a way to make the sauce taste just as good without using so much sugar-- I'd make it all the time!

But it was a nice treat just like this, thanks for the recipe.


I doubled the sauce, added the juice of a whole fresh orange, and kept the red pepper flakes and sugar the same amount as a single recipe.  This is SO GOOD.  My non-vegan husband and neighbors loved it!!!



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