{"id":34547,"date":"2014-12-30T21:12:13","date_gmt":"2014-12-31T02:12:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=34547"},"modified":"2014-12-31T14:37:43","modified_gmt":"2014-12-31T19:37:43","slug":"orange-tofu%e3%83%81%e3%83%a3%e3%82%a4%e3%83%8b%e3%83%bc%e3%82%ba%e9%a2%a8%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%83%bb%e3%83%88%e3%83%bc%e3%83%95","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=34547&lang=en","title":{"rendered":"Orange Tofu
\u30c1\u30e3\u30a4\u30cb\u30fc\u30ba\u98a8\u30aa\u30ec\u30f3\u30b8\u30fb\u30c8\u30fc\u30d5"},"content":{"rendered":"

\"416\"<\/a><\/p>\n

Orange Tofu<\/strong><\/p>\n

You probably guessed.<\/p>\n

The inspiration came from the popular American Chinese dish, Orange Chicken.<\/p>\n

<\/p>\n

I thought it would be fun to make this dish using tofu instead of chicken to keep it 100% plant-based.<\/p>\n

Since the sauce is nice and thick, it coats the crisply fried tofu very well.<\/p>\n

This was so good when served on white rice.<\/p>\n

I bought these Chinese takeout paper boxes many years ago just because I thought they were fun.<\/p>\n

I never had a chance to use them until this time.<\/p>\n

The food is homemade, but it was fun to serve it this way as we pretended we were eating takeout!<\/p>\n

\"415\"<\/a><\/p>\n

Orange Tofu<\/strong>
\n1 package of tofu
\nsalt and pepper
\nflour for dusting
\ncanola oil for frying
\norange sauce
\n– 2 cloves garlic, chopped and sauteed
\n– 1\/2 cup soy sauce
\n– 1\/2 cup white vinegar
\n– 1\/4 cup fresh orange juice
\n– 1\/4 cup cane sugar
\n– salt and pepper
\n– 1 tablespoon corn starch
\norange zest from 1\/2 orange
\nchopped green onion<\/p>\n

1. Place tofu on a microwave safe plate lined with a few layers of paper towel. Microwave for one minute to get excessive moisture out of the tofu. Cut it into 40 small cubes.
\n2. Salt and pepper tofu. Coat each cube with flour.
\n3. Heat oil to 180 C or about 350 F. Deep fry tofu in small batches.
\n4. Make orange sauce. Combine all the ingredients. Mix well. Pour it into a pan. Cook over medium heat while constantly stirring with a wooden spoon until the sauce thickens.
\n5. Add the tofu to the sauce. Coat each tofu cube with sauce well. Sprinkle orange zest and green onion.<\/p>\n<\/div>\n

\"421\"<\/a><\/p>\n

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\"423\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Orange Tofu You probably guessed. The inspiration came from the popular American Chinese dish, Orange Chicken.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-34547","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34547"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34547\/revisions"}],"predecessor-version":[{"id":34579,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34547\/revisions\/34579"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}