Orange Ginger Pulled Chicken & Tofu Noodle Bowls
 
 
Author:
Serves: 4
Ingredients
  • 1 block (16 oz) extra-firm tofu, drained, pressed and cubed
  • 3 tbsps cornstarch, divided
  • 2 tbsps oil
  • 1 cup shredded cooked chicken, (I used a store bought rotisserie chicken)
  • 1 cup orange juice
  • ¼ cup brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp orange zest
  • purple cabbage, sesame seeds for garnish
Instructions
  1. Place one tablespoon of cornstarch in a zipper bag and place tofu in. Close bag and give it a good shake to coat all the tofu.
  2. Heat oil in a large pan over medium-high heat and stir fry the tofu, stirring occasionally, until brown on each side.
  3. Mix the remaining two tablespoons of cornstarch with two tablespoons of orange juice in a small bowl and set aside. Place the remaining orange juice, brown sugar, soy, hoisin, oyster sauce and orange zest in bowl and mix well to dissolve the sugar.
  4. When the tofu is fried, make room in the centre of the pan and gently fry the ginger and garlic, stirring constantly, until fragrant.
  5. Add the shredded chicken and orange juice mixture to the pan and bring to a simmer. Add the cornstarch mixture and stir it constantly until thickened - about two or three minutes. Make sure the chicken is heated through.
  6. Serve with cooked udon noodles, stir fried veggies or rice and garnish with sesame seeds and minced purple cabbage.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/09/24/orange-ginger-pulled-chicken-tofu-noodle-bowls/