Orange Tofu and Grandbaby ultrasound pictures

My girlfriend at work had left over Orange Chicken and it smelled so good. Well, not the chicken, but all I could smell was the orange sauce. She emailed me the link to her recipe and I was sold. Of course I made Orange Tofu and not chicken. It is so good. I did tweak the recipe a bit and I am sold!

Here is the tofu after it was lightly fried.

I began the making the orange sauce. While it was cooking I thawed some frozen firm tofu, pressed it, and put it in a shallow dish with about a cup of the cooled orange sauce/marinade. I was short on time so I only marinated it for about 20 minutes. I think it could have soaked longer, but time was not on my side. Once the marinating was done I cut the tofu into cubes, patted it with a paper towel and dusted it with a light coating of corn starch. I used a nonstick skillet to lightly fry the tofu. I sprayed my pan with some cooking spray added about a teaspoon of olive oil and began frying the tofu. Once it had a nice golden brown color I removed the tofu to a paper towel. I added the sauce ingredients to the pan and began stirring in the cornstarch and water mixture until it had thickened and turned nearly transparent. Back in the tofu went. Just lightly stirring so not to break up the crispy tofu. Served over brown rice with some delicious broccoli and dinner was served. The tofu has a perfect texture with just enough crisp. This recipe really is delicious! I hope you all give it a try! I tweaked this recipe into a yummy vegan dish. You can find my recipe below. :o)

Sheree's version of Orange Tofu
Sauce/Marinade
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon grated fresh ginger root
1/2 teaspoon grated garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

3 tablespoons cornstarch
2 tablespoons water

Extra cornstarch to coat your tofu and about 1 tsp of olive oil for frying.


Add to a medium saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce. Stir as it comes to a light simmer. Add in the orange zest, brown sugar, ginger, garlic, and chopped onion. Bring this mixture to a boil making sure your brown sugar has completely melted. Remove from heat, and let cool. Place your pressed tofu into a shallow dish and pour 1 cup of sauce over the tofu. Lightly stir the tofu making sure all of it is soaking. Reserve remaining sauce. Refrigerate for at least 20 minutes or longer. Once you are done marinating pat your tofu, cut into cubes, and lightly coat with corn starch.

Spray your skillet, add about 1 teaspoon of olive oil (sesame oil might be nice too) and heat over medium heat. Place the tofu in the skillet, and fry until golden brown. Once it is brown take it out of your skillet and place on a paper towel.

Wipe out the skillet, and add the remaining sauce. Bring to a boil over medium-high heat. Mix together 3 tablespoons of cornstarch along with 2 tablespoons water, and stir this mixture into the sauce. Reduce heat and stir until it begins thicken and turn transparent. Add your tofu, cook for about 3 to 5 minutes, stirring occasionally. Serve of brown rice.

Now really good news! If everyone wants to see my grandbaby, just hop over to Brandie's blog. She has new ultrasound pictures!! I can't wait to hold my new grandbaby! He or she is already too cute for words.

Hugs and love to all!