Tofu In Orange Sauce
Serves: 4 - 6 servings
For the orange sauce
  • 2 medium oranges
  • ¼ cup rice wine vinegar (add more if necessary)
  • 2 tablespoons honey (you can easily add more, depending on your taste)
  • pinch red pepper flake
  • ½ cup orange juice or juice of a third orange (optional to increase the volume if necessary)
  • 2 teaspoons cornstarch or arrowroot mixed with 2 teaspoons water for thickening
For the stir fry
  • 1 pound tofu, pressed and cut into triangles
  • oil for frying the tofu
  • salt and pepper to taste
  • 1 medium onion, sliced into petals
  • 2 medium carrots, cut into bite sized pieces
  • 2 peppers, cut into strips (I used red and green)
  • other vegetables as desired
  • Rice for four to six servings.
  1. To make the sauce, you'll need a pie plate or something similar to catch the zest and juices of the oranges. Zest each orange over the pie plate. Then, use a sharp knife to remove the rest of the peel. Cut out the sections from the membrane, allowing the juice to run into the plate. (See the video in the text for a demonstration.) Save the fruit, juice and zest for the sauce.
  2. In a small sauce pan, heat the rice wine vinegar, honey and red pepper flake to boiling. Then add the zest, orange supremes and juice. Add more orange juice if necessary to increase the volume of the sauce. Simmer until the mixture reduces slightly.
  3. Meanwhile, coat the bottom of the pan with oil and fry the tofu until nicely browned on all sides. Remove to a plate.
  4. If serving with rice, start it now. Keep an eye on it throughout the process.
  5. Add more oil if necessary and stir fry the onions, carrots and peppers.
  6. When the vegetables are crisp-tender, return the tofu to the pan and push the contents towards the edges of the skillet, making a well in the center. Pour the orange sauce into the well.
  7. If you want to thicken the sauce further add the slurry of cornstarch and water to the well, and stir to combine. The sauce will thicken and take on a nice sheen. Mix everything together to coat.
  8. Reduce the heat to low and hold until the rice has finished cooking.
Recipe by Lydia's Flexitarian Kitchen at