Copycat Vegan Orange Chicken
Ingredients
- 300 g firm tofu (cubed)
- basmati rice
- canola oil for frying
Sauce
- 1 tbsp corn starch
- 3 tbsp fresh orange juice
- 1/4 cup water
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 6 tbsp sugar or coconut sugar (use Xylitol/Xucker for less calories)
- 5 tbsp white balsamic vinegar
- zest of 1 orange
Egg mix
- 2 tbsp chickpea flour
- 1/3 cup water
- 1 tsp salt
- 1 pinch black pepper
- 1 tsp canola oil
Dry mix
- 1/2 cup cornstarch
- 1/4 cup flour
To finish
- 2 tsp ginger root minced
- 2 tsp garlic minced
- 1-2 spring onions sliced in rings
Preparation
Cook the rice and keep warm.
Cut the tofu block into small pieces. I like to vary a bit in size.
Combine all sauce ingredients in a small bowl and whisk.
To coat the tofu you need two bowls. One that holds the egg mix and another one with the dry mix.
Dip tofu pieces first in the egg mixture and then in the flour mixture and place them on a plate.
Fry the tofu pieces on both sides until lightly golden and crispy. Transfer to a cooling rack and repeat with remaining pieces.
When you are done with the tofu, drain most of the oil from the pan (leave about a tsp). Add the ginger and garlic and fry until fragrant (about 30 seconds). Add the orange sauce and bring to boil. Turn off the heat and add the tofu pieces.
Serve immediately over basmati rice and garnish with spring onions.