Orange Tofu (Vegan Orange Chicken!)
A bright, tangy orange sauce coats crispy baked tofu for a vegan take on classic orange chicken.
Servings: 3 servings
Ingredients
- 1 batch crispy baked tofu
- 1/2 tsp orange zest
- 3/4 cup orange juice freshly squeezed (about 3 oranges)
- 2-3 Tbsp tamari or soy sauce
- 1 1/2 Tbsp rice vinegar
- 2 tsp pure maple syrup
- 1 tsp fresh ginger grated
- 1/2 tsp garlic powder
- 1 Tbsp cornstarch
- 1 Tbsp water cold, for cornstarch slurry
Instructions
- Prepare the crispy baked tofu according to your preferred method so it is ready while you make the sauce.
- In a medium bowl, combine orange zest, orange juice, tamari (or soy sauce), rice vinegar, maple syrup, grated ginger, and garlic powder; whisk until well blended.
- In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a smooth slurry; set aside.
- With about 5 minutes left on the tofu baking time, pour the orange sauce into a medium non-stick skillet and heat over medium until it comes to a light simmer.
- Stir the cornstarch slurry again, then add it to the simmering sauce and stir continuously; simmer for about 6–7 minutes, stirring often, until the sauce thickens.
- Turn off the heat, add the baked tofu cubes to the skillet, and toss gently to coat each piece evenly with the orange sauce.
- Serve the orange tofu over rice, quinoa, or noodles and spoon any extra sauce over the grains or bowls as desired.
Equipment
- Baking Sheet
- Medium Bowl
- Small Bowl
- Whisk
- medium non-stick skillet
- Spatula
- Measuring Spoons
- Citrus Juicer
Notes
- This orange juice amount is roughly 3 fresh oranges.
- Garnish with sesame seeds, sliced green onions, or red pepper flakes if desired.
- For gluten-free, use gluten-free tamari.
- Serve over cooked brown rice, white rice, quinoa, or noodles with steamed vegetables.