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.
1
Add the tofu chunks into the marinade and combine with a spoon until fully coated.
2
Lay the tofu pieces onto the prepared baking sheet into a single layer. Bake on the center rack for 20-30 minutes.
3
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.
4
Whisk water and cornstarch in a small mixing bowl. Whisk in the slurry into the hot orange sauce and simmer until the sauce thickens.
5
Toss the crispy hot coated tofu in the simmering vegan orange sauce until coated.
6
Serve the vegan orange 'chicken' tofu over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
7
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 8 Plates Calories: 317 kcal per Plate