Aug 21

Orange Tofu (Vegan Orange Chicken)

Crispy Tofu tossed in a homemade sweet and sticky orange sauce. This is a delicious, plant-based twist on the Asian-inspired Orange Chicken.

YOU WILL NEED

COCONUT OIL

You can also use avocado or ground nut oil.

FRESH GINGER

I would not use ground ginger as I find it lacks that real ginger flavour.

GARLIC

For the sauce I used fresh garlic and for the tofu I used garlic granules

ORANGE JUICE

I prefer freshly squeezed for the best flavour. Alternatively you can use a good quality store-bought 100% orange juice. Make sure it is not from concentrate and has no added sugars or preservatives. If the orange juice is tart in flavour, you might want to add more maple syrup to balance the flavours.

MAPLE SYRUP

To add sweetness to the sauce. You can also use coconut sugar if you like.

SOY SAUCE

Opt for a light soy sauce to better control the saltiness. For a gluten-free option you can use tamari or coconut aminos.

RICE WINE VINEGAR

I have not tried this with another vinegar, but apple cider vinegar might work.

CORNSTARCH

This helps thicken the sauce and it is also used to coat the tofu.

TOFU

Firm tofu works best. The tofu is coated in a corn-starch mixture und baked in the oven until crispy.

Don't forget to press the tofu if it needs to.

RED BELL PEPPER

I love adding red bell pepper, but feel free to use any other veggies such as carrots or broccoli

SERVE WITH

I love using a fluffy Basmati Rice, but you can also use wild or black rice.

Another good option is noodles, instead of rice.

Fresh coriander leaves 0r spring onions

Toasted or untoasted sesame seeds, white or black.

NO TOFU

You can replace the tofu with cauliflower.

I would recommend make a batter and baking it in the oven or an air fryer until crispy.

For a small head cauliflower make a batter mixture of about 50g flour and about 90g almond milk. Add flavours such a garlic granules and sea salt to the mixture. The batter should be like a pancake batter. Not too thick, but also not too runny. Cut the cauliflower into florets and coat each in the batter. Bake in the oven at 200C for about 30 - 35 minutes.

DON'T FEEL LIKE SWITCHING THE OVEN ON

An alternative option is to fry the cornstarch-coated tofu in the pan with a bit of sesame or coconut oil until crispy,

You can use the pan you would use for the sauce. Simply fry the tofu first, remove and set aside, make the sauce and add the tofu back in.

Another great option will be to use an air-fryer and bake until the tofu is crispy.

Serves 3

Time 45 minutes

INGREDIENTS

FOR THE TOFU

1 large block of tofu, pressed if needed
3 tbsp corn starch
1 tsp garlic granules
1/2 tsp salt, adjust to your liking

FOR THE SAUCE

200ml fresh orange juice (about 2 -3 oranges)
zest from 1 orange
1 tbsp ginger, finely grated
1 - 2 garlic cloves
1/2 tbsp cold pressed coconut oil
4 tbsp light soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar
1 red bell pepper, diced
1 red chilli (optional)
sea salt and black pepper, to taste
1 1/2 tbsp cornstarch
1/4 cup water

TO SERVE

Fluffy white rice
Sesame seeds
Fresh coriander leaves or spring onions

INSTRUCTIONS

Preheat the oven to 200C and prepare a roasted tray.
Tear or cut the tofu into bite-size pieces.
In a bowl mix the cornstarch, garlic granules and salt.
Add the tofu to the cornstarch and mix to coat evenly.
Spread the tofu cubes out on the tray and bake in the preheated oven for about 35 minutes or until crispy and golden.
Whilst the tofu is in the oven cook the rice and make the sauce.
Heat a saucepan on medium, add the coconut oil, red pepper and chilli (if using). Fry for 3 - 5 minutes.
Add the garlic and ginger and fry for another 2 - 3 minute.
Add the orange juice and orange zest to the pan and cook for a few minutes before adding the soy sauce, maple syrup and vinegar. Season with sea salt and black pepper.
Mix the corn starch and water in a small bowl and stir/whisk until the starch is dissolved.
Pour the mixture into the orange sauce and cook for a few minutes until the sauce is thick and glossy. Taste the sauce and adjust as needed. Depending on the sweetness of the orange juice, you might have to tweak the sauce to balance the flavours.
Once the tofu is crispy, transfer the tofu to the orange sauce and mix to coat evenly.
Serve with fluffy rice, fresh coriander/spring onions and sprinkle with sesame seeds.