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
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Brown the drained tofu in a large skillet. Follow the instructions for making perfect tofu on this post
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While the tofu is cooking, prepare the orange sauce.
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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.
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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.
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Once tofu is completely browned and a bit crispy on the sides, pour orange sauce over the tofu. Mix in the steamed vegetables.
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Serve over brown rice.
Hey there! My name is Holly, and I am passionate about enjoying all foods without guilt, judgement, or failure. Food shouldn’t have a “good” or a “bad” label. After years and years of dieting and having a bad relationship with food and my body, I am finally at place where food is not the enemy, and I want nothing more than to help other women get to this place with me!
I live in the beautiful state of Utah with my son and the love of my life. I’m a coffee obsessed, yoga-practicing, Zumba-rockin’ nerdy tattoo-lovin’ Air Force wife, and I’m so excited to share my story, experiences, and lessons with you.
Matt Robinson says
I love your honesty:) This looks amazing! I tried tofu for the first time about a year ago and was shocked at how you could literally make it taste like anything and have amazing texture. I can’t wait to try this recipe. Have a great weekend!
Holly Waterfall says
I wish more people were open-minded to tofu like you are Matt! Thanks for appreciating the honesty – sometimes you just gotta get it all out, ya know?
Lori Hart says
Hi Holly!! This looks fantastic. We just launched a new recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our inaugural party. Here is the link —> http://bit.ly/1oNxekf
Hope you’re having a great day,
Lori
Holly Waterfall says
Thanks Lori!
Jen @ Yummy Healthy Easy says
This sounds like you have a LOT to talk about! You are such a strong, inspirational woman! I have dealt with the custody thing and feel for you. I’m sorry! That’s awful that you’re away from your sweetheart for so long! You definitely have lots on your plate, emotionally and physically – as in, this yummy plate of food! (See that transition? lol!) I happen to have some tofu in the fridge that I wanted to try a new recipe with – this sounds so great! Pinned! Good luck with everything you have going on! xo!
Holly Waterfall says
ha! I’m glad you think I have a lot to talk about. I mean, I guess I do, but does anyone really want to hear about it? Nothing really exciting/earth-shattering happens these days – just life.
I’m sorry you had to battle the custody crap too – it’s seriously one of the worst things ever and makes me want to pull my hair out (especially the gray ones that I’ve accumulated from the whole ordeal)!
Welp, I hope you try this out with the tofu you have on hand!
Cheryl says
I’m swinging by from Cast Party Wednesday to check out your YUMMY looking post and invite you to my link party, The Yuck Stops Here. This week’s party is open until Sunday at 8pm ET and can be found at http://mommasangelbaby.com/?p=2463 and next week’s party starts on Tuesday at 8pm ET and can be found at http://mommasangelbaby.com/?p=2474. I hope to see you there! HUGS
Maggie says
Great recipe! I like orange chicken and I bet the sauce will be great for tofu too.
By the way, the title is not weird at all. Just saved it to my week day dinner’s inspiration recipe box. 🙂
Holly Waterfall says
Phew! I thought putting chicken in the title would be totally strange, but it was really the only way haha.
Hope you try it out!
Donna Roach says
Hi,
I know this is probably a dumb question, but I am new to the tofu meat substitue. I have never tried to fry it, Is there anything special you have to do to fry the tofu? How high do you have to keep to get it brown without burning it? I love using seasme oil when I make my stir fry dishes. Would this work, or would the heat be to high?
I have been using the tofu in place of some of our meat dishes. This way of cooking it opens up all kinds of new exciting “Tastse Adventures”
Thank you so much
Holly Waterfall says
Not a dumb question at all Donna! It took me over 5 years to really get tofu down, so it’s completely normal! I actually wrote a post on how to perfectly prepare tofu right here. I hope it helps! https://happyfoodhealthylife.com/2014/01/21/perfectly-prepare-tofu/
Sherwood says
The recipe isn’t showing up… 🙁