Orange Flavored Tofu and Bok Choy Fried Rice


Originally posted by Jess – March 23, 2015

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Life is still busy and leaving little time for cooking, but to be honest, we’d like a little break from the slow cooker at the Anderson household.  Tonight I decided to whip out the wok.  The wok is a great tool for a super-fast and super-fresh meal, as the high heat cooks quickly while still maintaining the crisp deliciousness of the veggies. 

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After seeing the juicy oranges in our share box, I was reminded of a yummy Orange Tofu recipe in my arsenal.  The consistency is kind of like a General Gau’s chicken or Orange Flavored Beef from a Polynesian restaurant, but healthier and with fresher flavor (not to mention no icky gristly unidentifiable meat factor.)  

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The trick is to coat the tofu in starch before cooking.  The starch kind of gums up a bit in parts, creating the yummy consistency.  

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 After the tofu and starch is browned slightly, it is set aside for a moment while sweet and fresh carrots enter the wok.  (Okay, these carrots are actually months old, but you’d never know it thanks to the DIY Root Cellar!)

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 When the carrots are slightly tender, in goes the sauce made from the juice of fresh oranges and a few other choice ingredients. 

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When things begin to boil, the tofu is re-introduced and coated in the orange sauce.  The sauce boils down slowly and becomes slightly syrupy.  

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It’s delicious over rice, so let’s make some!

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Bok choy, or pak choi, is a nutrient packed and versatile veggie that is a staple in many Asian inspired dishes.  Tonight, it’ll make an appearance in our simple fried rice.

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 I usually just chop it up much like a bunch of celery,  removing the core.  Into the wok it goes with a little veggie oil and a couple of cloves of minced garlic.

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 A quick sauté is great, and though it’s not necessary to brown it, I like a little caramelization.  Here I squeezed a tiny bit of leftover orange onto it.

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 On non-Meatless Mondays, I might put a spoonful each of sugar, soy sauce/ tamari, and fish sauce. Since the Orange Tofu already packs a flavor punch, I’ll keep the rice simpler and let the tofu orange sauce drizzle over the rice.  

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Very tasty, way healthier than the dish it imitates, and it will keep you from craving takeout!  I hope you like it!

 


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.