Vegan Orange 'Chicken'

Ingredients

• 1 block Extra firm tofu
• 1 cup Orange juice
• 2 tsp Orange zest
• 2 tbsp Rice vinegar
• 3 tbsp Maple syrup
• 2 tbsp Coconut Aminos
• 3 tbsp Cornstarch
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Vegetable oil
• 1/4 tsp Red pepper flakes
• 1 tsp Sesame seeds

Instructions

1. 1Press the 1 block Extra firm tofu to remove excess water, then cut into 1-inch cubes.
2. 2In a medium bowl, add the 2 tablespoons of cornstarch and toss the 1-inch tofu cubes until they are evenly coated.
3. 3Heat the 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat, which is 400°F (200°C). Fry the coated tofu cubes for 8-10 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to transfer the crispy tofu to a plate lined with paper towels and set aside.
4. 4In a medium saucepan, combine the 1 cup Orange juice, 2 tsp Orange zest, 2 tbsp Rice vinegar, 3 tbsp Maple syrup, 2 tbsp Coconut Aminos, the remaining 1 tablespoon Cornstarch, 3 cloves minced Garlic, 1 tsp grated Ginger, and 1/4 tsp Red pepper flakes. Cook this mixture over medium heat, stirring constantly with a whisk, for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon.
5. 5Add the crispy tofu back into the saucepan with the thickened orange sauce. Gently toss the tofu to ensure each piece is fully coated in the sauce.
6. 6Garnish the vegan orange 'chicken' with 1 tsp Sesame seeds and serve immediately.

Substitutions

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