Orange Style Tofu

I came across this recipe on Veg Web. I knew I had to try it after reading all the glowing reviews such as this one..."Ok, I am officially addicted to this stuff. It's so hard to find Chinese recipes that actually taste like something from a restaurant, but this one seriously does!"

I did make some minor changes to certain ingredients amounts but the big change I made was regarding the tofu. It really does need to be battered in cornstarch and pan fried before adding it to the marinade. That gives it the taste and texture needed to be like Chinese style type tofu.

1 lb (450g) firm tofu, drained and pressedcut into 1 inch cubes
3 Tbsp cornstarch

Orange Sauce:

1 tsp garlic cloves, minced
1/4 cup water
1/4 cup brown sugar (Redpath brand is vegan)
2 Tbsp soy sauce (gluten free)
1 Tbsp frozen orange juice concentrate, thawed (from the can)
1 Tbsp lemon juice
1 1/2 Tbsp vinegar
1/2 tsp red pepper flakes, or adjust to you taste 

2 Tbsp cold water mixed together with 1 Tbsp cornstarch


2 green onions, chopped (garnish)
rice, cooked

Place tofu cubes into a bowl with a lid along with cornstarch, toss them to coat.

Heat 2 Tbsp oil in a wok or frying pan over medium-high heat. When hot, add the tofu cubes. Cook until golden on both sides. Set aside.

In a medium pot sauté garlic 1 tsp oil. Add the rest of the orange sauce ingredients except cornstarch with water mixture. Bring to a boil. Reduce heat to medium. Pour cornstarch mixture into the orange sauce, stirring constantly for about 2 minutes until sauce thickens. Add tofu; cook for about 5 minutes. Serve over rice and sprinkle with green onions over top.

*To learn how to press tofu:

How To Press Tofu