Vegan Orange Chicken (Tofu)
Ingredients
Tofu & Coating
tofu (firm)
454 g
all-purpose flour
42 g
cornstarch
42 g
water
70 ml
garlic powder
1 tsp
salt
0.5 tsp
canola oil
120 ml
Orange Sauce
orange juice
240 ml
granulated sugar
80 g
tamari
30 ml
rice vinegar
30 ml
sriracha
15 ml
ginger (crushed)
2 tsp
garlic (minced)
1 tsp
red pepper flakes
1 tsp
cornstarch
16 g
orange zest
1 tbsp
Instructions
Prepare the tofu
Press and pat dry the tofu. Break the tofu into small 1-inch nuggets. The rough edges allow the coating to stay and become crisper.
Make the batter
Add the flour, cornstarch, salt, and garlic powder to a mixing bowl. Mix well. Add water and whisk until batter forms. The batter should be slightly runny but not too thick.
Coat the tofu
Add chunks of tofu to the batter and coat evenly.
Fry the tofu
Heat a large skillet over medium-high heat and add oil. Once the oil is hot, add the tofu pieces one by one. Fry for 5-6 minutes on each side or until golden brown. When ready, place on a plate lined with paper towels to absorb excess oil.
Prepare the sauce
Add all the sauce ingredients to a mixing bowl and stir until well combined. Add the sauce to a skillet over medium heat and simmer for 5 minutes while stirring. If you use the same skillet you used for frying, be sure to get the oil out first.
Combine tofu and sauce
Once the sauce has thickened and simmered for at least 5 minutes, add the crispy tofu. Mix into sauce until all pieces are evenly coated.
Serve
Serve over steamed white or brown rice and enjoy!
Storage
Best enjoyed fresh. Reheating in a pan helps restore crispiness.
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