Orange Chicken or Tofu

This is adapted from a recipe in the Diane Mott Davidson culinary mystery, the Grilling Season.  I served this with mashed potatoes.  It's a really good way to serve parve mashed potatoes with a creamy, sweet orangy sauce.

1 orange
1 cup orange juice
vinegar (anything but balsamic)
mustard
olive oil
flour
sugar
cumin
salt & pepper

1 pack tofu or 8 pieces of chicken shnitzel (that's flattened breasts cut in pieces for you overseas folks).

Marinade:

2 tbsp. vinegar
1/3 cup olive oil
1/2 tsp. mustard
grated zest of orange
juice of the orange
pinch of cumin
salt & pepper

Mix the marinade and marinate the chicken or tofu in a flat pan for 30 mins to an hour.

Sauce:

heat 2 tbsp. oil and add 2 tbsp. flour.  mix over a flame.  add 1 tbsp sugar, 2 tbsp. vinegar, 1/2 tsp. mustard and mix well.  Add 1 cup orange juice and 1/2 cup water, salt and pepper.  Whisk until smooth, heat until thickened, turn down heat and put a lid on to keep it warm.

While you are cooking the sauce, fry the chicken or tofu in a large pan, 4 pieces at a time.  Fry chicken well on each side.  You won't need oil because of the marinade, you can put a spoonful of the marinade on top of each chicken piece.

Put the chicken or tofu in the oven for 5-10 more minutes while you get your other stuff finished.