Orange Tofu with Vegetables and Rice

29 Oct

I started a new part-time job working the counter at a bakery. I often feel like a bag lady plunking bread rolls into my purse, swooping in at the end of the day and grabbing as many leftover goodies from the bakery as I can fit in my bag. “Nothing to waste,” I exclaim as I run out the door with perfectly good day-old cookies, croissants, and muffins. Someone will eat them.

Welp, lately that someone ends up being me. Even if I manage to give away most of the leftovers, I find myself sneaking in nibbles. Must…stop…Hmph, maybe I can commit to taking home extra treats just once a week. The rest of the time I will have to turn the other cheek. At least for now…

Tucked at home tonight, blogging on the eve of another brewing storm, I return to the comforts of a big warm meal right from my own quaint apartment-size kitchen.

Fried tofu cubes in a sticky sweet sauce was exactly what I needed tonight. With brown rice and roasted garlicky broccoli and romanesco from the farmer’s market.

Not quite like the orange chicken I used to gobble up as a kid. Better.

Orange Tofu

adapted from Vegetarian Ventures

1/2 cup rice vinegar

1/4 cup brown sugar

2 tablespoons orange juice

2 garlic cloves, minced

freshly grated ginger, to taste (about 1 teaspoon)

a few dashes of chili garlic sauce or sriracha


To make the sauce: whisk together rice vinegar, brown sugar, orange juice, garlic, ginger, and chili garlic sauce. Taste test and set aside.


1 egg, beaten + 1 tablespoon water

1 pound of extra firm tofu, drained and cubed

1/2 cup-3/4 cup cornstarch

2 tablespoons vegetable or canola oil


To prepare the tofu: whisk together the beaten egg and water in a small bowl. Dip the tofu cubes into the egg mixture in a few batches and coat on all sides with cornstarch. This gets messy but will taste sooo good later!

Heat a cast-iron skillet or heavy duty pan on medium heat. Coat with the 2 tablespoons of canola oil and fry the tofu. Flip the cubes after they have browned on the first side, about 2-5 minutes per side. Turn the heat to medium low and add the orange glaze. Fold the glaze into the tofu and simmer until desired consistency. Top with sesame seeds and serve with roasted or steamed vegetables and rice.


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