Spicy Orange Tofu
2 tablespoon vegetable oil
1 lb regular tofu (best when frozen and thawed at least once)
1/4 cup orange peel
1 clove garlic, minced
1/2 teaspoon ginger
2 tablespoon cornstarch
1 cup vegetable broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup orange marmalade
1/2 teaspoon crushed red pepper flakes (optional and amount desired)
Cut tofu into strips. In wok or skillet heat oil over med-hi heat. Add tofu and stir fry until golden (it may be easier to do 1/2 or 1/3 of tofu at a time). Add orange peel, garlic, and ginger. Stir fry 1 minute.
In medium bowl combine cornstarch, broth, soy sauce, sherry, marmalade and red pepper, stir into tofu. Stir constantly, bring to a boil over medium heat for 1-2 minutes. Serve over rice.
Note: Adjust the spiciness by adding more or less red pepper. The 1/2 tsp does make it pretty spicy.
SO HOW'D IT GO?
Yes, yes, yes, yes, yes!!!!! My boyfriend and I had this for supper this evening and it was excellent. The only change I made is, after reading some of the reviews about it not being orangey enough, I did 1/2 c. veg broth and 1/2 c. orange juice. I also put a little extra sugar in it to sweeten it up. If you're not sure about the sauce, just drip a little uncooked sauce into a hot frying pan, let it thicken, then try it and adjust the rest of the sauce before making the entire recipe. I also made the sauce and let it sit on the counter for an hour--perhaps that added to the orange flavor.
I love that the tofu isn't deep fried like in resturants and the sauce is just as good, if not better. I find it more complex than most resturant sauces: two different orange flavors between the peel and the marmalade, the sweet tartness of the sherry, the saltiness of the soy sauce...
To avoid rice-calories, we served it over perfectly steamed broccoli. I couldn't have imagined anything better! My lips are still burning.
This ended up being really good. I was afraid it would be far to salty but instead of soy sauce I used Tamari, the Tamari "smelt" overpowering but it was not at all.
I didn't have the marmalade so instead I used 1/4 cup of frozen orange juice concentrate.
Instead of the sherry I used 1/4 c OJ.
I also added 1/2 c Sugar. -I think it would have been to salty without a little sugar in it- IMO
We like it spicy so I used probably 3 Tbsp of Ginger and 3 Tbsp of red pepper.
It ended up having the consistency of the General Tso's Tofu on this site, but a completely
different, orange,sweet,spicy flavor.
There is definitely not enough flavor! If you are using soy sauce, get Tamari or Shoyu so it is flavorful, but not so salty.
Next time, I am adding a can of Mandarin oranges for appearance and using orange juice for the sherry (which I didn't use this time). I will add a couple of teaspoons of succinat to the OJ and more garlic and ginger too. I thought a teaspoon of toasted sesame oil would enhance things a bit too.
THe orange chicken I remember was sticky and fried.
I was more than unimpressed with this recipe... it was definitely missing something! To me it tasted like a salty orange... YUCK!
does anyone know a good substitute for the sherry? i would really like to try this dish... orange chicken was my fave pre-veganism
This was a good start to a recipe, but there was something missing. Needed to either be sweetend up about (maybe with OJ) or needed soy sauce or something. But it tasted better as a leftover.
Pages