Vegan Orange Chicken with Tofu and Broccoli

Crispy tofu and tender broccoli coated in a vibrant, homemade orange sauce. A delicious and healthy vegan twist on a classic Chinese dish.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.61/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1block (14-16 oz)Extra-firm tofu(pressed to remove excess water)

£3.00

4cupsBroccoli florets(cut into bite-sized pieces)

£1.75

0.5cupCornstarch(divided)

£0.90

3tablespoonsAvocado oil (or other high-heat oil)(divided)

£1.20

1cupFresh orange juice(from about 2-3 oranges)

£2.00

2teaspoonsOrange zest(from about 1-2 oranges)

£0.10

3tablespoonsSoy sauce or Tamari (gluten-free)

£0.40

2tablespoonsMaple syrup (or agave nectar)

£1.50

1tablespoonRice vinegar

£0.50

1tablespoonGinger(minced)

£0.30

2clovesGarlic(minced)

£0.20

0.5teaspoonRed pepper flakes(or more, to taste)

£0.15

1teaspoonSesame oil

£0.60

1tablespoonSesame seeds(for garnish)

£0.25

2Green onions(sliced, for garnish)

£0.60

4cupsCooked rice(for serving)

£1.00

Total Cost

£14.45

£3.61 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu with 1/4 cup of cornstarch until evenly coated.
3.
Spread the tofu cubes in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon of avocado oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
4.
While the tofu is baking, heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Remove the broccoli from the skillet and set aside.
5.
In the same skillet, heat the remaining 1 tablespoon of avocado oil over medium heat. Add the minced ginger and garlic and cook for 1 minute, until fragrant.
6.
Pour in the fresh orange juice, soy sauce (or tamari), maple syrup (or agave nectar), and rice vinegar. Add the orange zest and red pepper flakes. Bring the sauce to a simmer.
7.
In a small bowl, whisk together the remaining 1/4 cup of cornstarch with 1/4 cup of cold water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Cook for 1-2 minutes, or until the sauce has thickened.
8.
Add the baked tofu and cooked broccoli to the skillet with the orange sauce. Toss gently to coat everything evenly.
9.
Stir in the sesame oil. Simmer for another 2-3 minutes to allow the flavors to meld.
10.
Serve the Vegan Orange Chicken with Tofu and Broccoli over cooked rice. Garnish with sesame seeds and sliced green onions.
11.
Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

95g

37% of RDA

Fat

22g

31% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

28 g

31% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra crispy tofu, press the tofu for at least 30 minutes to remove as much water as possible.

Adjust the amount of red pepper flakes to your desired level of spiciness.

You can substitute other vegetables like bell peppers, snow peas, or carrots for the broccoli.

If the sauce becomes too thick, add a little water to thin it out. If it's too thin, simmer for a bit longer to allow it to reduce.

For a deeper orange flavor, add a tablespoon of orange marmalade to the sauce.

Cooking Equipment

Oven

Stove

Large skillet or wok

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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