Orange Chicken Style Tofu
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
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!
SO HOW'D IT GO?
Excellent Recipe! I have tried both the General Tao's and the Orange Chx style tofu. Wasn't too fond of General Tao's, but I loved the Orange Chx style! I used red pepper paste instead of flakes to make it a little spicier. My non-vegan boyfriend preferred the breaded tofu from the General Tao's recipe because it mimics chicken better that sauteed tofu. Next time I will make it with breaded tofu or Gardenburger's Breaded Chik'n instead of the tofu, but the sauce is perfect! I doubled the recipe as others had suggested.
I made 2 batches, both doubled, tonight. I modified them both differently and this is what I came up with: (what I was going for was a thicker, more orangey, tangy, not spicy version)
4 cloves garlic, minced & handful diced white onion sauteed
1/2 c. water and 1/2 c. orange juice (but I use the half sugar tropicana kind so it's a little more watery)
2 TB lemon juice
2 TB vinegar
4 TB soy sauce
1/4 cup plus 2 TB packed brown sugar (I just loosely packed 1/2 cup)
2 TB cornstarch mixed with 2 TB water, then add to sauce
1 tsp orange zest - mine is very old so maybe less if it's fresh?
I boil it for a while to get it super thick, and then I cool it so it gets REALLY thick before I put it on.
If I'm in a spicy mood I might add a pinch of crushed red pepper, but the 1/2 tsp was waaaay too spicy for me!
Thanks to whoever posted this, I've been craving it for 5 years! lol
Delish! My carnivorous hubby loved it too :)>>> I doubled the sauce (just like General Tao's Tofu) and served it over Jasmine rice. I will probably add some fresh grated ginger and veggies next time. Thanks for sharing!
This recipe wasn't complicated yet I still managed to screw it up in a few ways. Much to my surprise, it was still really good! My omni boyfriend said that it is a recipe that I should definitely make again. Thanks!
This was amazing!!! In all levels!!! ;D
I made this yesterday...I did change some things because I didn't have garlic so I used garlic powder...but it was still awesome!
I served it with vegan "chicken", I didn't have tofu. My aunt came in and tasted the sauce and just loved it. Thank you very much for sharing that recipe. :>
They don't have orange chicken over here, much less its veggie version, so I was happy to finally be able to have it again. I added 1 Tbsp of Orange zest, ginger along with the garlic, and deep fried the tofu with a cornstarch coating for a more authentic taste. Yum!
This was so yummy! I followed the directions exactly and made brown rice with it. <3
My only regret is not doubling the sauce.
Mhm! Very good… a few changes though. I added green peppers, substituted the brown sugar for 4 packets of sweet n low and I doubled the sauce. Served over brown rice and steamed broccoli. Fabulous! A bit spicier than what would have made me LOVE it, but still very good. Next time I make this (and there will be a next time, probably many more) I’ll use less red pepper and more orange juice. Thanks for the recipe!
This was great. I tried the sauce prior to putting the cornstarch in and I thought it was plenty citrus-y, but after I added the cornstarch I thought that it could have used just a little more orange. Still fabulous, though. I mixed the sauce in with the tofu in my own bowl rather than in a serving bowl, which was nice b/c all the extra sauce got sopped up by the brown rice :) I also served it with a side of broccoli.
This is kind of tangential to the recipe, but... now's as good of a time as any to say BE CAREFUL when browning tofu, as it contains lots of water (even after a press) and WILL spatter. I'm currently nursing a nasty canola oil burn on my right hand from making this recipe... :'(
Oh, how I love this stuff. I've made it a few times now. This time I made a huge batch of it so I doubled the sauce (and I usually switch the measurements of orange juice and water so there's more of an orange flavor), I sauteed some mushrooms in with the tofu and when I mixed the sauce into the tofu I also threw in some raw cashews. I had it over steamed boccoli and red bell peppers. Super yummy. THANK YOU!
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