Orange Tofu “Chicken”
This recipe is one of my favorites and my clients request it often! You can use the sauce on meat as well! It is great on pan fried chicken, meatballs, and in a stirfry too!
Ingredients:
2 blocks extra firm tofu, drained and pressed
1/4 cup cornstarch
4 gloved minced garlic
2 tbsp minced ginger
1/4 cup sesame oil, divided
1/3 cup coconut aminos (tamari, liquid aminos, or soy sauce work too!)
1.5 cups orange juice (freshly squeezed is best!)
3 tbsp honey
1 tsp onion powder
salt/pep to taste
green onion and sesame seeds for garnish!
Directions:
Once your tofu has been pressed for 10-30 minutes, break it apart into bite-sized chunks. You can cut it into cubes but I prefer the texture of the torn edges
Toss in a large bowl with cornstarch until each piece is evenly coated. Set aside.
In a saucepan, saute garlic, ginger, and 2 tbsp sesame oil for 5 minutes or until fragrant. Don’t let it burn!
Add in the coconut aminos, OJ, honey, onion powder, and salt and pep
Let simmer for 20-25 minutes on medium-low heat, stirring occasionally. It should reduce slightly to a sauce. While it is reducing, start on the next steps!
Heat a large skillet or wok on medium high heat and add 2 tbsp sesame oil
Once the oil is hot, add in your cornstarch-coated tofu into the pan. If your pan is not big enough, pan fry in batches
Don’t move the tofu around for at least 5 minutes. You want it to get browned on each side and tossing it around too much will limit the browning!
Brown the tofu on each side, should take 15-20 minutes. Let it get as crispy as you like!
Once the tofu is cooked to your liking, pour in your sauce and toss to coat the tofu chunks!
Let simmer for 5 minutes. The sauce will get nice and thick thanks to that cornstarch!
Serve with green onion and sesame seeds on top! I like this with some rice and veggies!!
