Vegan Orange Chicken (Tofu and Vegetables)

Tofu and Vegetables

• 2 10 Ounce Blocks Super Firm Tofu cubed or broken into pieces *See Notes
• 2 Small Heads Broccoli cut into small florets
• 2 Medium Carrots thinly sliced on the bias
• 1 Red Bell Pepper large chop
• 1 Medium Yellow Onion sliced

Orange Sauce

• ½ Cup Freshly Squeezed Orange Juice from about 2 oranges
• Zest from one Orange
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
• 1 Tablespoon Rice Vinegar
• 3 Cloves Garlic minced (or 1 teaspoon garlic powder)
• 1/2" Piece Ginger grated (or 1/4 teaspoon ground ginger)
• ¼ Teaspoon Red Pepper Flakes
• 1 Tablespoon Cornstarch

To Serve

• Cooked White Rice
• Sesame seeds
• Sliced Green Onion

1. Make the orange sauce. In a small bowl whisk together all the sauce ingredients. Set aside.
2. In a large skillet, heat 1/4 cup of the of orange sauce over medium-high. Add the tofu and cook 5-7 minutes - stir occasionally, allow the tofu to brown a minute or two on each side.
3. Add the vegetables and remaining orange sauce. Turn the heat to medium, cover and cook 7-10 minutes until the vegetables are tender.
4. Serve over a bed of rice with a garnish of sliced scallions and sesame seeds.

Notes

*I used Hodo tofu which is a super firm tofu that does not require any pressing. You can also make this orange tofu with regular 14-ounce blocks of extra firm tofu - you can press it while you make the sauce, or simply follow the recipe as written - your tofu may not be as crisp with this option.