This is a good dinner to make when you have the dreadful take out cravings that come every once in a while.. or if you just really want some orange tofu to go with some of your stray veggies that you bought and haven’t used. That’s why this recipe stuck around, anything goes. Broccoli, squash, cauliflower, peas, kale.. it’s endless.
- 2 TBSP olive oil
- 1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1 to 2 tsp fresh ginger (optional)
- 3 TBSP
- ¼ c. orange juice
- 1 tablespoon lemon juice
- 1 1/2 tablespoons vinegar
- 2 tablespoons soy sauce
- 2 TBSP. cup packed brown sugar
- 1/2 teaspoon red pepper flakes, to taste
- 2 teaspoons cornstarch
- 1 tablespoons water
- hot cooked rice, to serve ( use bagged rice if you’re in a hurry )
- a few cups of your steamed or baked vegetable of choice
If you are feeding more than 2 people, you will want to double this sauce recipe. I feed 2 people and we had just enough.
Prepare your vegetables first. I prefer to bake, for example.
Saute tofu in 2 tablespoons oil until browned, or batter and fry your tofu using the same method I use in my General Tso Tofu. Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden. ( and if you’re using fresh ginger, toss that in too. )
Add the water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil, and then reduce the heat to medium.
In a small dish, mix together cornstarch and water until thoroughly dissolved. 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 along with your vegetable of choice.