Vegan Orange Chicken: The best vegan take on Panda Express Orange Chicken! Crispy battered tofu baked in the oven and smothered in a delectable sweet and spicy orange sauce! Serve with rice and veggies! Vegetarian & Easily gluten free!
For the Tofu:
- 1 package extra firm tofu
- 1/2 cup all purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon bakins soda
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 teaspoon sugar
- 1/2 cup + 1 tablespoon unsweetened soy milk
- cooking oil spray
- seasoning salt for sprinkling
For the Orange Sauce:
- 1/2 cup orange juice, freshly squeezed preferred (2 large navel oranges)
- 1/2 cup water
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar, packed
- 2 tablespoons rice vinegar, unseasoned
- 2 tablespoons tamari
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili garlic sauce
- 2 teaspoons fresh ginger, grated
- 1 garlic clove, finely chopped
- 1 teaspoon orange zest (added after sauce is thickened)
- sesame seeds
- thinly sliced green onions
- cooked rice
- steamed broccoli or vegetables (optional)
- Preheat the oven to 400° Line a large baking sheet (mine is 11×21) with parchment paper, spray evenly with cooking oil spray and set aside.
- For the tofu: press for 15 to 30 minutes: place tofu between layers of paper towel, add a heavy object on top (I usually use my cast iron frying pan)
- While the tofu is pressing: Add all the orange sauce ingredients (except orange zest) to a medium heavy bottomed sauce pot. Whisk together until the cornstarch is dissolved. Set aside to simmer later.
- Now add the batter ingredients to a medium bowl whisk together until smooth. Cube the tofu and add to the batter and gently toss together making sure the tofu is well coated, or dip individually.
- Place the tofu one by one on the baking sheet. Make sure the tofu pieces don’t touch and are well coated in the batter (the batter is my favourite part!) Evenly spray the tops of the tofu with more cooking oil spray. Sprinkle lightly with seasoning salt.
- Bake for 14 minutes flipping half way through.
- When the tofu is almost finished baking thicken the orange sauce: Bring the orange sauce to a simmer over medium heat until thickened, while stirring, about two minutes. Stir in the orange zest. Set aside
- Add the baked tofu to the sauce and toss to combine making sure all the tofu is glazed in the sauce. Or serve along side the sauce for dipping, your choice.
- Serve with cooked white or brown rice or fried rice, some sliced green onions and a sprinkle of sesame seeds. Steamed broccoli, cauliflower, stir fried veggies and or Chow Mein is a nice addition also. Enjoy! For step by step photos see above post.
Will feed 4-6 people if served with rice and or vegetables.
- For Gluten Free: Tofu: (this has been updated March 8th, 2020) Add the pressed and cubed tofu to a medium bowl, mix in a tbsp of oil first and then add in a tbsp of cornstarch and pinch of salt and pepper. Mix thoroughly but gently. Preheat a large non stick skillet to medium heat. When hot add a tbsp of oil and the tofu. Spread evenly in the pan. Cook for 3 minutes without stirring. Give it a a toss and cook for an additional 3-4 minutes. Set aside until sauce is ready. Sauce: make sure the hoisin sauce and tamari are wheat free.
- Substitutions: maple syrup for brown sugar, sriracha for chili garlic sauce.
- Want the orange sauce tangier? add more vinegar or a tablespoon of lemon juice
- Want it sweeter? add a little more sugar
- Nutritional chart calories does not include cooked rice or vegetables
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