Vegan Orange Chicken
Ingredients
Crispy Tofu
-
14
ounces
extra-firm tofu
-
1
tablespoon
olive oil
-
½
teaspoon
garlic powder
-
½
teaspoon
salt
-
1
tablespoon
arrowroot starch (or cornstarch)
Orange Sauce
-
⅓
cup
orange juice (from 1 large orange)
-
zest of 1
large orange
orange zest
-
2
tablespoons
tamari (or soy sauce)
-
¼
cup
maple syrup
-
1
tablespoon
apple cider vinegar
-
1
inch
fresh ginger, minced
-
1
clove
garlic, minced
-
½
teaspoon
salt
-
¼
teaspoon
crushed red pepper flakes
-
1
tablespoon
arrowroot starch (or cornstarch)
Stir-Fry Veggies
-
1
tablespoon
olive oil
-
½
yellow onion
chopped
-
1
red bell pepper
sliced
-
2
cups
cauliflower florets
-
cooked
rice or quinoa
for serving
Instructions
- Preheat the oven to 400ºF and drain the tofu, slicing it in half lengthwise.
- Rip the tofu into 1-inch pieces and toss with sesame oil, garlic powder, and salt.
- Add arrowroot or cornstarch, toss again, and arrange on a baking sheet. Bake for 30 minutes, flipping halfway.
- While the tofu cooks, mix orange juice, zest, tamari, maple syrup, vinegar, ginger, garlic, salt, and red pepper flakes in a bowl.
- In a skillet, heat olive oil and sauté onion and bell pepper for about 5 minutes.
- Add the orange sauce and cauliflower to the skillet, simmer, and cover until the cauliflower is tender, about 10-12 minutes.
- Make a slurry with arrowroot and cold water, add to the skillet to thicken the sauce.
- Remove tofu from the oven, combine with veggies and sauce, and adjust seasoning to taste.
- Serve warm over rice, garnished with green onions, cilantro, and sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
9g
Total carbohydrates
28g
Total protein
10g
Sodium
1166mg
Cholesterol
0mg
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