Orange Chicken Style Tofu Recipes

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ORANGE CHICKEN STYLE TOFU



Orange Chicken Style Tofu image

Make and share this Orange Chicken Style Tofu recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil, divided
1 (8 ounce) package extra firm tofu, drained and pressed
2 garlic cloves, minced
2 green onions, chopped
1/4 cup and 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
2 teaspoons cornstarch
1 tablespoon water
hot cooked rice

Steps:

  • Cut tofu into bite sized pieces and saute 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.
  • Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium.
  • In a small cup or dish, mix together cornstarch and water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly.
  • Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice.
  • Note: 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!

Nutrition Facts : Calories 401.6, Fat 25.1, SaturatedFat 3.8, Sodium 1031.8, Carbohydrate 36, Fiber 1.8, Sugar 28.9, Protein 11.8

ORANGE BEEF-STYLE TOFU STIR-FRY



Orange Beef-Style Tofu Stir-Fry image

When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!

Provided by JACKSKELLINGTON

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

¼ cup vegetable oil for frying
¼ cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into strips
2 tablespoons soy sauce
½ cup orange juice
¼ cup warm water
1 tablespoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 carrots, sliced

Steps:

  • Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
  • In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
  • Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 23.3 g, Fat 15 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 499.8 mg, Sugar 7.6 g

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