ORANGE TOFU
This orange tofu is a Panda Express copycat recipe with a vegan twist! Instead of crispy chicken, we're using tofu that is tossed in a sweet and tangy orange sauce. My version tastes just as good as the restaurant version and is so convenient to make at home! You're sure to love this quick and easy orange tofu recipe that's perfect for make-ahead lunches or busy weeknight dinners.
Provided by Brita Britnell
Categories dinner
Time 25m
Number Of Ingredients 12
Steps:
- Prepare the tofu by pressing the liquid out. HERE is my full guide on pressing tofu with AND without a tofu press. Once pressed, tear the tofu into large bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Don't worry too much about the size and shape. The idea is for it to have rough edges to give the tofu a little more texture and to hold onto flavors a little better.
- Make the sauce by combining the orange juice, zest, vinegar, maple syrup, garlic, ginger, sesame oil, and a pinch of red pepper flakes to a bowl or large measuring cup. Whisk to combine.
- Place the tofu chunks into a large bowl and sprinkle on the cornstarch, a good pinch of fine sea salt, and freshly cracked black pepper. Toss to combine so that the tofu is mostly covered.
- Heat oil in a large skillet over medium heat. Once hot, add in the tofu and cook for about 10 minutes, tossing often so that it gets browned on all sides.* Once done, remove tofu from the skillet and set aside.
- To the same skillet, add in the orange juice mixture and cook over medium heat, stirring often, for 4 minutes. Once it starts to thicken, add the tofu pieces back into the skillet and cook for 1 more minute.
- Serve with rice or your favorite side and ENJOY!
Nutrition Facts : Calories 365 calories, Sugar 12.1 g, Sodium 1191 mg, Fat 19.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 27.1 g, Fiber 3.2 g, Protein 20.6 g, Cholesterol 0 mg
VEGAN ORANGE TOFU
This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.
Provided by Carine Claudepierre
Categories Dinner
Time 1h10m
Number Of Ingredients 18
Steps:
- Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
- Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
- In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
- Add the tofu chunks into the marinade and combine with a spoon.
- Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
- Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
- Heat a large skillet or medium saucepan over medium-high heat.
- Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
- Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
- Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
- Toss the crispy hot tofu in the sauce until coated.
- Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
- Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g
ORANGE LACQUERED TOFU
Make and share this Orange Lacquered Tofu recipe from Food.com.
Provided by drhousespcatcher
Categories Soy/Tofu
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make sure you press and drain the tofu very well then: Slice the tofu into 8 slices.
- Combine the Braggs, OJ, honey and oil. Sprinkle with Fresh Ground Black pepper Whisk.
- You can add a bit of Cayenne or Red pepper powder for a bit of a nip.
- Spray a large skillet with PAM. Heat to med hot. Add the tofu and cook without disturbing for 7 minutes or until Golden Brown [this is why you need to press it].
- Turn and cook for about 5 more or until Golden Brown.
- Pour in the Braggs. Shake the pan back and forth to cover the tofu Reduce heat to medium and let cook for 2 to 3 minutes until the sauce is syrupy and tofu glazed. [Sauce will get sticky if cooked longer].
- I served on a bed of seasoned rice.
Nutrition Facts : Calories 96.4, Fat 3.8, SaturatedFat 0.5, Sodium 8.4, Carbohydrate 11.2, Fiber 0.2, Sugar 9.9, Protein 6.6
ORANGE LACQUERED DUCK
Make and share this orange lacquered duck recipe from Food.com.
Provided by chia2160
Categories Duck
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- combine first 4 ingredients in a saucepan.
- boil until reduced to 3/4 cup.
- set aside.
- meanwhile boil yams in water until almost fork tender, 15 minutes.
- cool, peel, and cut into 1/4" slices.
- in a skillet sear duck, breast side down until brown.
- flip duck, add yam slices and add oj reduction.
- cook 8 minutes more or until liquid is reduced by half.
- in a separate pan saute bok choy in sesame oil for 1-2 minutes.
- to serve: fan duck breasts over yams, with bok choy.
- drizzle with pan juices.
Nutrition Facts : Calories 910.4, Fat 30.8, SaturatedFat 7.8, Cholesterol 328.2, Sodium 323.4, Carbohydrate 90.2, Fiber 11.1, Sugar 12.9, Protein 65.5
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