Takeout Orange Tofu

So since moving to South Carolina the one type of food I really haven’t ventured out in finding a great take out in is Chinese. We’ve had awesome pizza, awesome Mexican (gosh, yeah… I could eat at the Mexican restaurants every other day if I allowed myself to), we even went to a ramen house! Well, when I was pregnant I had such a craving for the delicious tofu from my favorite Chinese take out place in NY, that I had to figure out something. So we picked out the Takeout Orange Tofu from Vegan Junk Food by Lane Gold and we went and bought all the ingredients and were super excited to make it… well, skip to an unexpected trip to NY, having a baby, staying there for almost 3 months… lets just say that tofu never got made.. UNTIL! We made it when we got home.

Alright, so you know how when you order Chinese take out tofu it’s got that pillowy texture and the sauce gets all soaked up and you regret not ordering another quart because you’ve just devoured that one in 5 seconds flat? Well that’s how this tofu was. I’ve never ever ever made such good tofu in my whole entire life. Seriously. And I’ve been known to make some killer tofu, and devouring whole bricks myself. This stuff was awesome. I started by freezing the block of tofu and then thawing it out, I added that awesome orange sauce from the cookbook that had such complex and yummy flavors it was absurd and then I added it to an awesome brown rice pilaf with edamame and steamed sugar snap peas. Delish!

Have I mentioned how much I’m in love with sugar snap peas right now? My favorite way to make them is to steam them lightly and to make a soy sauce – sesame – butter sauce to drizzle over the top. Or you know, just snack on them raw and enjoy the delicious snap and the cool refreshing sweet flavor that bursts in your mouth. GOSH. I want this dish right now.

 

Bon Appetit!