Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind.
橙汁豆腐 (Chinese)
/chéngzhī dòufu/
Serves 4
28 ounce (800 g) organic firm tofu
2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch
lemon pepper
olive oil
2 tsp. (10 g) grated organic ginger
1/2 tsp (2,5 g) red chili flakes
2 Tbs. (30 g) minced organic garlic
1/2 cup (65 g) organic brown sugar
1/2 cup (120 ml) each organic: orange juice and rice vinegar
organic orange zest
6 Tbs. (900 ml) soy sauce or GF liquid aminos
2 tsp. (10 ml) each: fish sauce and sesame oil
chopped organic green onions
organic cooked rice
一 /yī/ 1. Drain the water from the tofu.
二 /èr/ 2. Tear the tofu into bite-sized pieces.
三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.
四 /sì/ 4. Add the oil to a wok or large skillet on medium high heat.
五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.
六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.
七 /chī/ 7. Remove and place on paper towel or a rack.
八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.
九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.
十 /shí/ 10. Add the tofu and coat with the sauce.
十 一 /shíyī/ 11. And orange zest and turn off the heat.
十二 /shíèr/ 12. Mix in the sesame oil.
十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.
