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Orange "Chicken" (Tofu)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: Vegan
Servings: 3

Ingredients

For the Orange Sauce

  • 2 oranges both juiced and 1 zested (need 1/2 cup or 120g juice)
  • 1/2 cup vegetable stock
  • 2 tbsp rice wine vinegar
  • 2 tbsp maple syrup
  • 3 tbsp soy sauce
  • 2 garlic cloves minced (more to taste)
  • 1/2 inch ginger root grated
  • 2 tbsp cornstarch
  • 2 tbsp water

For the Tofu

  • 1 14oz block extra firm tofu frozen, thawed, pressed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp white vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 3 tbsp cornstarch

Instructions

For the tofu

  • Preheat the oven to 400 ℉. Line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  • To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
  • Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  • In a large bowl, add the tofu pieces. Add in soy sauce, sesame oil, vinegar, garlic powder, salt, and white pepper. Gently stir together. Sprinkle over cornstarch and cover with a lid or plate and toss to coat.
  • Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

For the sauce

  • Zest one of the oranges. Set zest aside.
  • In a bowl, add the orange juice, half the orange zest, vegetable stock, rice wine vinegar, maple syrup, soy sauce, minced garlic, and grated ginger. Whisk together and set aside.
  • In a separate smaller bowl, combine cornstarch and water. Set aside.
  • While the tofu is baking, in a large skillet, over medium heat, add the orange sauce.
  • Just before the tofu is finished, add in the cornstarch and water mixture (slurry) to the warmed orange sauce and stir together. Add the baked tofu and gently stir to coat the tofu in the sauce.
  • Remove from heat and serve over rice or noodles and with vegetables like snow peas, broccoli, or carrots. Top with remaining orange zest, sesame seeds, and/or green onions, if desired.

Notes

Source:
Vegan Orange Chicken (Tofu) - Make It Dairy Free
(https://makeitdairyfree.com/vegan-orange-chicken-tofu/)
How to Make Crispy Baked Tofu - Cookie and Kate
(https://cookieandkate.com/how-to-make-crispy-baked-tofu/)