You are here

Member since March 2007
0
4.70642

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?

This sauce is amazing.  This sauce tastes like a sauce from a chinese restaurant. I agree with the author's suggestion of adding ginger and more cornstarch as these are my preferences.  I also use rice wine vinegar and add a little sesame oil, and toasted sesame seeds on top.  I always double the sauce.  I also leave some sauce separate so the leftovers don't get soggy.  :)>>>

0 likes

This seriously tastes like it came from a restaurant, a must try.  I froze the tofu, doubled the sauce and used more OJ as well (6 tablespoons total).  I used brown rice vinegar and tamari instead of white vinegar and soy sauce.  I also fried the tofu and veggies in sesame oil.  I steamed some broccoli and carrots and pan fried a green pepper and used a regular onion instead of green onions before adding the sauce.  I added fresh orange peel and doubled the cornstarch too.  Next time I will add some snap peas and baby corn.  I will be making this often.  Thanks for the recipe!!! ;)b

0 likes

This was an excellent recipe!!! I love orange and ginger so I added in some ginger root.

Thanks!!

0 likes

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

In any asian recipes I recommend using rice vinegar

I have also used white wine & it works well!

0 likes

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

In any asian recipes I recommend using rice vinegar

0 likes

So amazingly delicious!  I used this as a marinade for the tofu before turning it into the sauce = Scrumptious  I love how versatile this sauce is and plan on making it often!

0 likes

Update: I made the Orange Chx Style Tofu again this weekend, and substituted Agave Nectar for the brown sugar in an attempt to make it slightly healthier. I would not reccomend it! Sauce didn't turn out nearly as well as the original recipe. If you're debating whether or not to cut down the sugar content, stick with the sugar, it's worth it!

Thanks for this advice! I was debating whether to substitute agave and now I know not to.  I need to make this soon.

0 likes

Absolutely delicious! This was my first time I've ever cooked with tofu. I was so impressed. The only trouble I had was trying to keep the tofu from falling apart. I udes more OJ, but other than that, it was fantastic. I can't wait to make this again! ;)b

0 likes

OMG!!! :D!!! This is the Yummiest recipe.
This is definately one going into our regular rotation. My children hate tofu though so
i subsituted the tofu for potato, it was the best asian style recipe we have had so far
:: :^ ;)b

0 likes

Update: I made the Orange Chx Style Tofu again this weekend, and substituted Agave Nectar for the brown sugar in an attempt to make it slightly healthier. I would not reccomend it! Sauce didn't turn out nearly as well as the original recipe. If you're debating whether or not to cut down the sugar content, stick with the sugar, it's worth it!

0 likes

Pages

Log in or register to post comments