Orange Chicken Tofu Bowl

Calories

Author Louisa

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.

Adapted from EvilShenanigans.com
http://www.evilshenanigans.com/2010/01/orange-chicken-with-fried-rice/