Easy Vegan Orange Tofu Recipe: A Healthy Twist on Chinese Takeout

Welcome back to our kitchen, where today we're transforming a classic from your local Chinese takeout into a vibrant, plant-based feast. I'm talking about that orange chicken we all know and love, reimagined into something equally delicious but decidedly healthier. This isn't just about tossing ingredients together; it's about weaving flavors and textures into a tapestry of culinary delight.

With our Orange Tofu, we strike the perfect chord between tangy, sweet, and savory, creating a dish that promises to be an instant favorite. Whether you're a seasoned chef or just starting to explore the wonders of cooking, this recipe is designed to inspire and tantalize your taste buds. So let's dive into this adventure and bring a touch of Chinese takeout magic, with a twist, into our kitchens!

In this blog post, we're pairing the Orange Tofu with two of our favorites: bok choy and quinoa. This combination not only adds a wonderful texture and freshness to the dish but also packs it with essential nutrients, making it a balanced meal. However, the beauty of this dish lies in its versatility. Feel free to unleash your creativity! The orange tofu works wonders in lettuce cups, with glass noodles, or as the center piece in a stir fry.

Serves: 4-6

Ingredients:

For the Sauce:

• 2/3 cup coconut aminos
• 1/4 cup apple cider vinegar
• 1/4 cup tomato paste
• Juice of 2 oranges (Valencia oranges recommended)
• Optional: add orange zest for an enhanced citrus flavor
• 2 tbsp arrowroot powder or tapioca for thickening
• 1 tbsp sesame seeds
• 6-7 cloves garlic (adjust to taste)
• 2-inch piece of fresh ginger, minced, or 1/2 to 1 tsp ground ginger
• Red pepper flakes, to taste

For the Tofu:

• 2 packs of extra firm tofu, pressed to remove excess liquid and cut into cubes
• 2/3 cup cashews

Serve With:

• Quinoa
• Sautéed bok choy
• Extra sesame seeds for garnish

For the Sautéed Bok Choy:

• 5 heads of bok choy, washed and cut
• 3/4 cup organic light coconut milk
• 5 garlic cloves, sliced
• 1 tsp onion powder
• 1 tsp ginger powder

Instructions:

1. Prepare the Quinoa: In a pot, combine 1 cup water and 1 cup low sodium or homemade vegetable broth. Bring to a boil, add 1 cup of quinoa, turn the heat to simmer, and let cook until the water is fully absorbed.

2. Bake the Tofu: Preheat your oven to 350°F. Cut the tofu into 24 cubes and arrange them on a baking dish lined with a silpat. Bake for 35 minutes, flip the cubes, increase the heat to 400°F (200°C), and bake for an additional 10 minutes until golden. If you prefer a softer tofu, cook for less time.

3. Blend the Sauce: While the tofu is baking, blend all sauce ingredients until smooth.

4. Cook the Tofu with Sauce: Transfer the baked tofu cubes to a sauté pan. Pour the sauce over the tofu, add cashews, and cook on medium-low heat for about 5 minutes, allowing the sauce to thicken and coat the tofu nicely.

5. Sauté the Bok Choy: In a separate pan, combine coconut milk, sliced garlic, onion powder, and ginger powder. Heat over medium until hot but not boiling. Add the bok choy and sauté until tender.

6. Assemble the Dish: Serve each portion with a base of cooked quinoa (about 1/2 cup), topped with the orange tofu, and a side of sautéed bok choy. Garnish with extra sesame seeds, green onions, or avocado.

7. Enjoy!

I hope you love this dish as much as I do.

XOXO,

Cara