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Orange Chick’n
[Vegan]

LR By: Llyod Rose

Author Bio

Pack a punch of flavor into your weeknight meals with Lloyd Rose, founder of Plantcrazii.... Read More

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Orange Chick’n [Vegan]

Dairy Free

Vegan

This tofu chick’n has a crispy exterior with a divine sticky orange sauce coating. It’s sweet and spicy and very addictive. The orange zest is truly the ingredient that makes this dish special with high notes of citrus. I remember when I created this recipe, I made it for three...

Reprinted with permission from Crazy Good Vegan by Lloyd Rose. Page Street Publishing Co. 2022. Photo credit: Sarah Kermalli.

14 oz (400 g) extra-firm tofu
1/3 cup (43 g) cornstarch
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
Canola oil or other neutral-flavored oil, for deep-frying
1 teaspoon freshly grated ginger root
1/4 teaspoon red pepper chili flakes
1 tablespoon (9 g) minced garlic
1/4 cup (50 g) granulated sugar
1/4 cup (60 ml) pulp-free orange juice
1/4 cup (60 ml) white vinegar
3 tablespoons (45 ml) tamari or soy sauce
1/8 teaspoon orange zest
1 teaspoon sesame oil
Steamed jasmine rice, for serving
Chopped green onions, for garnish

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How to Prepare Orange Chick’n [Vegan]

Drain the water in the package from the block of tofu, then use your hands to tear the tofu into medium bite-sized pieces (see Tip).
In a large bowl, combine the tofu pieces, cornstarch, white pepper and salt. Toss the tofu around in the bowl until all the pieces are coated.
Fill a deep pot with enough oil to deep-fry the tofu and bring the oil to 375oF (191oC). Deep-fry the tofu pieces for 5 to 7 minutes or until the exterior becomes crispy with a light brown color. Remove the tofu pieces from the oil with a slotted spoon, and place them on paper towels or a rack to drain.
In a large nonstick pan over medium-high heat, heat 1 teaspoon of the same oil that you used to deep fry. Add the ginger, red pepper chili flakes and garlic, and cook for about 30 seconds until the garlic turns slightly brown. Add the sugar, orange juice, vinegar and tamari, then stir until the sauce has reduced, about 5 minutes.
Add the tofu to the pan and gently stir until all the pieces are coated with the sauce. Mix in the orange zest and turn off the heat. Once the heat is off, mix in the sesame oil and serve hot with steamed jasmine rice and green onions.