Veganized Orange Chicken from Panda Express
Ingredients
- 300 g firm tofu (cubed)⠀
- basmati rice⠀
- canola oil fo frying⠀
- 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.⠀
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.
Dip tofu pieces first in the egg mixture and then in the flour mixture and place them on a plate.⠀
Ry the tofu pieces on both sides until lightl golden and crispy. Transfer to a cooling rack and repeat with remaining pieces.⠀7. 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)
Make 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.
Add the orange sauce and bring to boil. Turn off the heat and add the tofu pieces. ⠀8. Serve immediately over basmati rice and garnish with spring onions.⠀