ORANGE TOFU "CHICKEN"
TOFU MARINADE ▢ 2 blocks Firm Tofu ▢ 4 tablespoons Olive Oil ▢ 4 tablespoons Cornstarch ▢ 1/2 teaspoon Garlic Powder ▢ 3 tablespoons Orange Zest ▢ 1/2 teaspoon Salt ORANGE SAUCE ▢ 1 tablespoon Coconut Oil ▢ 3 Garlic Cloves ▢ 1/4 teaspoon Ground Ginger ▢ 1 cup Fresh Orange Juice ▢ 1/3 cup Soft Brown Sugar ▢ 1/4 cup Soy Sauce ▢ 1/4 cup White Vinegar ▢ 2 tablespoons Corn Starch ▢ 2-3 tablespoons 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.
Lay the tofu pieces onto the prepared baking sheet into a single layer. Bake on the center rack for 20-30 minutes.
Prepare Orange Sauce
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 cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens
Toss the crispy hot tofu in the sauce until coated.
Serve 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: 1 Plate Calories: 317 kcal per Plate
VEGAN ORANGE "CHICKEN" TOFU
SWIPE UP FOR PRINTABLE RECIPE