Dinner Time: Orange-Flavored Tofu with Veggies

I’ve made “Orange-Flavored Chicken” from an issue of Cooks’ Illustrated a few times and it is one of the best crispy Asian-style chicken stir-fry recipes I’ve ever had. The problem is that it takes a lot of prep, a lot of work, and a lot of time. Also, since you’re using chicken, you have to be extra careful about what utensil is used for what and, in a nutshell, it gets really messy and annoying. So, I decided to try the same recipe with tofu—a good source of protein without the worry of cross-contamination.