TOFU MARINADE ▢ 2 blocks Firm Tofu ▢ 4 tbsp Olive Oil ▢ 4 tbsp Cornstarch ▢ ½ tsp Garlic Powder ▢ 3 tbsp Orange Zest ▢ ½ tsp Salt ORANGE SAUCE ▢ 1 tbsp Coconut Oil ▢ 3 Garlic Cloves ▢ ¼ tsp Ground Ginger ▢ 1 cup Orange Juice ▢ ⅓ cup Brown Sugar ▢ ¼ cup Soy Sauce ▢ ¼ cup White Vinegar ▢ 2 tbsp Corn Starch ▢ 2-3 tbsp Cold Water
In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
Add the tofu chunks into the marinade and combine with a spoon until fully coated.
Lay the tofu pieces onto the prepared baking sheet into a single layer. Bake on the center rack for 20-30 minutes.
Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Add Orange Juice, Sugar, Vinegar, and Soy Sauce.
Whisk water and cornstarch in a small mixing bowl. Whisk in the slurry into the hot orange sauce and simmer until the sauce thickens.
Toss the crispy hot coated tofu in the simmering vegan orange sauce until coated.
Serve the vegan orange 'chicken' tofu over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 8 Plates Calories: 317 kcal per Plate