I love Chinese food. I particularly love orange peel chicken, and orange peel shrimp. I REALLY love P.F. Chang's version of orange peel chicken and orange peel shrimp. The breading is light, the sauce isn't filled with fake ingredients and corn syrup, and it tastes oh so fresh. This is my version of P.F. Chang's orange peel sauce. I made this with tofu for all those vegetarians out there, but chicken or shrimp are interchangeable, and very, very tasty (I have used both). See the end of the recipe for the meat-a-tarian version. Adjust the chili-garlic sauce for your heat preference and enjoy!
This is a double recipe worth, so it makes about ten, 1/2 cup servings.
P.F. Chang's Orange Peel Sauce (with Tofu)
- 1 tablespoon olive oil or canola, or vegetable oil
- 4 cloves of garlic, minced
- 2-15 oz cans tomato sauce
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons light soy sauce
- 1/2 to 2 tablespoons chili-garlic paste (in the Asian food section of the grocery store), to taste
- 1 orange, washed well and cut in half
- 2-3 scallions, chopped (optional)
- Cooked white or brown rice, to serve the sauce and tofu with
- 1 egg
- 1 cup milk, soy milk, almond milk
- 1 package firm or extra firm tofu
- 1/2 cup flour
- 1/2 cup cornstarch
- salt and pepper
- vegetable or canola oil
To make the sauce:
- Heat olive oil in a medium sauce pan. Add minced garlic and saute for 30 seconds.
- Add the tomato sauce, water, sugar, soy sauce, chili-garlic paste, and the scallions and bring to a simmer.
- Squeeze the juice of half of the orange into the pot and mix all ingredients well.
- With the other half of the orange, cut it into 4-6 wedges, and then slice each wedge into slices, peel and all, about 1/8 inch thick. Add this to sauce (I promise, the peel will be ok, you can see an example in the picture above).
- Let this simmer for 30 minutes, or until slightly reduced and thickened. In the mean time, prep the tofu.
- Place a medium saute pan on medium-high heat, and pour in enough oil to cover the bottom and about 1/4-1/2 inch deep.
- Open the container of tofu, drain off water. Place block of tofu on a bunch of paper towels that are on a place, and cover with more paper towels. Gently press out excess water.
- Cut the tofu into approximately 20 rectangles.
- In a small bowl, mix the milk and eggs, beat to combine.
- In a large, shallow dish, mix the flour, cornstarch, and salt and pepper.
- Dip the tofu in the egg mixture, then dredge in the flour mixture.
- Test the oil for correct temperature by taking one of the dipped tofu pieces and placing it in the oil. If it bubble and sizzles, you're good to go.
- Place half of the battered tofu in the pan and cook until brown on one side, then flip and cook until brown on the other side. Remove from pan and place on a plate covered with a paper towel to drain. Repeat with remaining tofu.
- Place cooked rice on a plate, top with the tofu, ladle sauce over generously.
- To make it with chicken or shrimp, use the same batter as with the tofu.
- For chicken, use 4 medium size chicken breast (boneless, skinless) or boneless and skinless chicken thighs. Cut into 1 inch pieces and prepare as you would the tofu, starting at step 4.
- For shrimp, use 1 lb medium sized uncooked, shelled shrimp, and continue at step 4.