About recipe

This plant-based twist on the classic orange chicken is quick to make and so refreshing! The recipe serves two people and packs in 24G of protein per serving! Perfect served with a whole grain like brown rice or as is.

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Ingredients (serves 2)

Tofu:

• 1 (14 ounce) block extra firm tofu, pressed
• 0.5 tbsp olive oil
• 2 tbsp corn starch 

Sauce

• 1 tsp sesame oil
• ½” knob of ginger, peeled and grated
• 1 garlic cloves, minced
• 1 cup orange juice
• 2 tbsp brown sugar
• 1 tbsp reduced sodium soy sauce
• 1 tbsp vinegar
• 1 tbsp cornstarch
• 2 tbsp cold water

Vegetables

• 1 red bell pepper, diced
• 3 cups broccoli florets

Preparation

1. Preheat oven to 425 degrees F.
2. Cut tofu into cubes or tear into small pieces.
3. Combine oil and soy sauce in a bowl. Toss tofu until evenly coated. Sprinkle cornstarch on top and toss again.
4. Transfer to a baking sheet and cook for 30 minutes. Flip halfway through.
5. Place vegetables on a baking sheet. Cook for 30 minutes at the same time as the tofu.
6. Meanwhile start to prepare the sauce. Heat the sesame oil in a pan over medium heat. Once warm add the garlic and ginger. Sauté for 1 minute.
7. Add orange juice, brown sugar, soy sauce, and vinegar. Bring to a simmer and cook for 3 minutes.
8. Mix the cornstarch and water in a small bowl. Add to the sauce and simmer for another 3-5 minutes until thickened.
9. To serve add tofu and vegetables to the sauce and stir until evenly coated. Serve with a whole grain like brown rice or enjoy as is.