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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?

This was really good. I didn't follow any of the measurements in the recipe and just  poured all of the ingredients straight into the pan. I wanted to have a little extra sauce. I definitely added more orange juice so it would have a stronger citrus flavor. I ended up dumping too much red pepper flakes into it, so it was really spicy. I found that since I just eye balled the ingredient measurements the 1/4 cup of brown sugar was perfect. This was so YUMMY! I will definitely make it again, just next time with slightly less red pepper flakes.

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If I could give more than 5 stars, I would.  I froze the tofu the night before, and defrosted during the day.  Before frying the tofu, I mixed up some egg replacer (equiv. to one egg, plus 3 additional table spoons--I got this part from the Gerneal Tao tofu recipe), and then coated it in cornstarch.  It took quite a bit longer to make, but it was worth it.  My new favorite!!!

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I've made this several times. Love it!  You don't need near that much brown sugar, and definitely add zest!

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:)>>> :)>>> :)>>>Wow! I'm in love! This is amazingggggg. I omited lemon juice, tripled the orange juice, used regular onions instead of green onions and loads of garlic. Mmmm

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I am not really a fan of cooking... I'm more of a baker.  However, I love making this dish since it is SO easy, and since I'm only cooking for one, I get three meals out of it.  Delicious, convenient, and quick enough for a working girl like myself.  This is in my recipe file for good.

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My family really enjoyed this recipe...I am always very pleased when I can find something my 10-year-old will eat.  :-*
I doubled this recipe, added two large bell peppers and some cashews because my husband and son are piggies.

Thanks!!

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The only thing I did differantly was I mixed a veggie stir fry with the orange tofu, it worked out beautifully!

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  :^ I made this dish last night for a vegan potluck, it was fucking amazing!! What had really surprised me was that after the potluck was over a non-vegan friend who HATES tofu ABSOLUTELY LOVED IT!

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:)>>>
My family (including my picky ten-year-old son) loved this recipe.  I added a little extra orange juice and some red and green bell peppers...I also doubled the sauce recipe.

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This was great!  I doubled the sauce (I like more sauce when eating with rice).  I had to add a little more orange juice and brown sugar.  Maybe next time I will try it without the lemon juice.

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