Takeout Orange Tofu

Ingredients

  • 1 ½ cups water, divided
  • Zest of 1 medium orange (we got 2 teaspoons of zest from our orange)
  • 2 tablespoons orange juice
  • 3 tablespoons lemon juice
  • ½ cup rice wine vinegar
  • 3 tablespoons light soy sauce (we used reduced-sodium soy sauce)
  • ¾ cup brown sugar (we used light brown sugar)
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon grated ginger
  • 1 clove garlic, crushed (we used a big garlic clove)
  • 2 tablespoons cornstarch
  • ½ cup flour (we used all-purpose flour)
  • 1 teaspoon salt (we used table salt)
  • ½ teaspoon black pepper (we used freshly ground black pepper)
  • 1 (16-ounce) package firm tofu, drained and cut into 1″ pieces (we used a 14-ounce package and cut them into 3/4″ pieces)
  • Oil (for frying) (we used peanut oil)
  • 2 green onions, chopped on the diagonal

Directions

  1. Add the following ingredients to a medium saucepan, stirring to combine: 1 cup water, orange zest, orange juice, lemon juice, vinegar, soy sauce, brown sugar, pepper flakes, ginger, and garlic. Turn the heat up high enough so that the mixture comes to a boil, stirring occasionally during that time.
  2. Whisk the cornstarch and remaining water together in a small bowl, pouring the mixture into the saucepan afterwards. Once the sauce is boiling again, turn the heat down to medium-low and let it cook for 5 minutes* or until the sauce has thickened, taking the saucepan off the heat afterwards.
  3. Take a shallow dish out and mix the flour, salt, and pepper together in it. Add the tofu to the dish, tossing to coat.
  4. Pour around two tablespoons (we used 3) of oil into a large sauté pan, setting the heat to medium-high. Cook the tofu in batches, making sure each batch is golden and very crispy before taking it out and placing it on a paper towel-lined plate.
  5. Once all the tofu’s been cooked, add it and the green onions** to the sauce, tossing the tofu to coat, serving immediately.

Supposed to serve 4 but only made 2 servings for us.

*We lost track of how long we cooked our sauce but we know that it reduced down to 2 cups.

**We never mixed the green onions into the sauce, we just sprinkled the green onions over the tofu afterwards.

This orange sauce tastes so good you’ll want to drink it up ! The tofu does lose it’s crispiness after tossing it in the sauce but you still get a little bite from the green onion. If you’re not a fan of green onions, you can omit them and still love eating this dish thanks to the sauce. The orange sauce is sweet, tangy, a little spicy and you can still taste the orange even with all the other ingredients combined. We enjoyed the sauce so much, we’re already thinking of other possible ways to use it !

This recipe came from “Vegan Junk Food”.

We weren’t paid in any form to promote “Vegan Junk Food”.

Take care everybody !

Better Than Takeout Orange Chicken

Ingredients

  • 2 large eggs
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 ½ pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces (we used chicken tenderloins)
  • Canola oil
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • ½ teaspoon crushed red pepper
  • ½ cup fresh orange juice (took about 3 oranges to get ½ cup of orange juice)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sweet chili sauce
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon brown sugar (we used light brown sugar)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (we used cold water)
  • 2 green onions, chopped
  • Hot cooked brown rice

Directions

  1. Beat the eggs in a shallow bowl, leaving it off to the side for now. Take another shallow bowl and mix together in it the ½ cup cornstarch, flour, salt and pepper. Dip the chicken pieces into the egg, turning to coat. Move the chicken into the cornstarch mixture, tossing to coat all over. Shake off any excess and place it on a plate for now.
  2. Preheat your oven to 300 degrees. Pour ¼-inch of canola oil into a skillet (we used a Dutch oven) and get the oil to 350 degrees over medium-high heat. Using a pair of tongs, gently add a few pieces of chicken into the oil (you don’t want to crowd the skillet). Let the chicken cook for 4 to 5 minutes, turning occasionally or until the chicken is fully cooked and the outside looks golden brown and crispy. Drain the chicken by putting them on a paper towel-lined plate. You can keep the cooked chicken warm by placing it in the oven while you’re cooking up the other batches and making the sauce.
  3. For the sauce, take a small saucepan out and pour one tablespoon of canola oil into it, setting the heat to medium. Once the oil’s hot, add in the garlic, ginger and crushed red pepper, stirring now and then for 2 minutes. Add in the orange juice, lemon juice, soy sauce, vinegar, sweet chili sauce, sesame oil and brown sugar, stirring to combine. Wait for the sauce to come to a simmer.
  4. While you’re waiting for the sauce to come to a simmer, take a small bowl and mix the tablespoon of cornstarch together with the 2 tablespoons of water, creating a slurry. Once the sauce is simmering, slowly whisk the slurry into it and continue to let the sauce simmer for 5 minutes or until the sauce has thickened, stirring now and then during that time (our sauce thickened up almost instantaneously). Take the saucepan off the heat and add the chicken to it, tossing the chicken so it’s fully coated in the sauce. Serve the chicken over rice, sprinkling the green on afterwards.

This recipe sounded so good I had to try it out even though I’d never ordered orange chicken from a takeout menu before. I’m happy I did because it was delicious ! There’s a nice tanginess to the sauce as well as a good level of heat that’s noticeable but doesn’t overpower everything else in the dish. If there’s one thing I’d do differently next time, it’d be making sure to eat this right away or only toss individual portions in the sauce because the crunch from the chicken starts to go away once it’s coated in the sauce. Besides that one easily fixed issue, I’d be happy to eat this again whenever I had a hankering for takeout !

This recipe came from Centennial Kitchen.

We weren’t paid in any form to promote Centennial Kitchen.

Take care everybody !