|Nutritional Guidelines (per serving)|
|Servings: about 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Like Chinese restaurant-style orange chicken? Try this meatless vegetarian and vegan "chicken" made from tofu instead! It's got all the same flavors and ingredients of a Chinese orange-glazed chicken - just without the chicken and with tofu instead. Same flavors, same glaze, but completely vegetarian, vegan, and cholesterol-free!
This is an easy vegetarian (and vegan!) tofu recipe with an orange glaze; similar to an orange glazed chicken you might find at a Chinese restaurant. It's got a lovely sweet, spicy and tangy orange-glaze made from soy sauce, rice vinegar, fresh ginger, garlic, and orange juice and orange marmalade.
Toss in some veggies and extra sauce, and serve over rice (or some cooked Asian noodles or any of your favorite whole grains, such as quinoa) in order to make it into a full vegetarian and vegan meal. Snow peas and bell peppers would go well if you wanted to add in some veggies.
This orange-glazed tofu "chicken" recipe is both vegetarian and vegan. If you need it to be gluten-free as well, simply swap out the regular soy sauce for a gluten-free substitute such as tamari or nama shoyu.
- 2 cloves garlic, minced
- 1 block firm or extra-firm tofu, well pressed and diced into cubes
- 2 tbsp olive oil (or another neutral-flavored oil such as canola, peanut oil or plain vegetable oil)
- 3 tbsp soy sauce (or usetamari to keep it gluten-free)
- 1/2 cup orange juice
- 2 tbsp rice vinegar
- 1/4 cup orange marmalade
- 1/2 tsp fresh ginger, minced
- 1 1/2 tsp cornstarch dissolved in 3 tbsp water
First, saute the tofu and minced garlic in olive oil for 3-4 minutes, until the tofu is just lightly browned. You can also purchase a store-bought baked tofu, and skip this step if you prefer.
Once the tofu is lightly browned, stir in the soy sauce, orange juice, rice vinegar, marmalade, and ginger, whisking together to combine well and to and coat the tofu well.
Allow to heat for another 3-4 minutes, then add the cornstarch dissolved in water, stirring to combine. Bring to a boil and cook just until sauce thickens, keeping in mind that the sauce will thicken a little bit further as it cools.
Serve your orange-glazed tofu immediately over plain steamed white or brown rice or another whole grain. Serve with a simple vegetable side dish, and you've got yourself a complete meal!
Recipe note: If you don't have orange marmalade, pineapple preserves would make a reasonable substitute. Sure, your glazed tofu won't be quite as "orangey", but it'll still be delicious!