Everyone loves Orange Chicken, right? How about turning it into a vegetarian version with the same flavors!
Can I be completely honest with you today? I’ve got nothin’. Nothing exciting to talk about. I know you think I’m a big bundle of inspirational topics to discuss, but today, it’s pretty hollow up in this brain of mine. I mean, there’s the boring life stuff. But you don’t want that, do you? Or I don’t know – maybe you do… Let’s try it!
** I’m trying out a new gym location this week. I’m still going to Planet Fitness (which has pros and cons), but this location is a lot closer to my work, so I miss the 5:00 rush hour traffic and do the majority of the driving after my workout around 6:30-7.
** I’m battling my body lately. Almost every time I eat, my stomach hurts (bloating, heart burn, etc). I’ve had to start a food journal to keep track of any trends in the food I’m eating. This is a huge annoyance since I’ve been recovered from my eating disorder for 3 years and want nothing to do with tracking + counting + eliminating my foods. Feels like a step backward to me.
** In 7 days I get to see my wife. It’s been exactly 4 months and 2 days since she’s been away from home. I’m visiting her over Memorial Day weekend, and I cannot wait!
** I’m wrapping up an ugly paternity battle with my son’s dad over child support. As in, he has an attorney and is cutting his child support that he pays me by almost 60%! It’s a long drawn-out mess, but I THINK it may almost be over. Unfortunately, I’m going to be broke for awhile!
** I only cook a real dinner on the days I have my son (every other week). When I don’t have him, I eat eggs, veggies & hummus, or a smoothie for dinner. What’s the point in cooking for just myself?! Too much trouble if you ask me!
So, speaking of dinner (like the segway from boring life to food?)… I love Asian food. I also love making all-time favorite dishes into vegetarian-fare. Above all, I love when my kiddo will gobble them all up without any complaints, and even ask for more tofu in his bowl! This dish covers it all, and I know we didn’t miss the chicken at all. If you make the tofu right, you won’t either! If you’ve ever had tofu at a restaurant, you’ve probably experienced soft and mushy tofu and immediately banned it from your life for good. This post I wrote a few months ago is a great one on how to cook tofu properly and avoid the mush.
Yes, I know it’s a little weird to title a recipe “Orange Chicken Tofu” when there’s actually no chicken in the recipe. But it would’ve been even stranger to title the recipe “Orange Tofu.” You would’ve had no clue what I was talking about.
So this is it guys. Random babblings about my life, topped off with a delicious favorite, turned vegetarian, Asian dish that your whole family will love.
- 2 packages of extra firm tofu , frozen, thawed, and drained
- 2 cups Fresh Orange Juice
- 2 cups Water
- 4 Tablespoons Lime Juice
- 4 Tablespoons Lemon Juice
- 4 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Orange zest
- ½ cups Lightly Packed Brown Sugar
- 1 teaspoon Fresh Minced Ginger
- 2 cloves Garlic , Minced
- 4 Tablespoons Light Soy Sauce
- 4 Tablespoons Cornstarch , For The Slurry
- 4 Tablespoons Water , For The Slurry
- Vegetables of your liking , steamed (carrots, celery, broccoli, mushrooms, snap peas, etc) - you could also buy a bag of frozen Asian vegetables.
- Brown Rice to serve over
Brown the drained tofu in a large skillet. Follow the instructions for making perfect tofu on this post
While the tofu is cooking, prepare the orange sauce.
In a large sauce pan, combine the water, orange juice, lime juice, lemon juice, vinegar, orange zest, brown sugar, ginger, garlic, and soy sauce. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.
In a small bowl, prepare the slurry by combining the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Take the sauce off the heat.
Once tofu is completely browned and a bit crispy on the sides, pour orange sauce over the tofu. Mix in the steamed vegetables.
Serve over brown rice.