There are few things better than Chinese takeout, but when we have the opportunity to make those favorite dishes just a bit healthier, why not? I love creating my own spin on classics like my “Takeout” Tempeh & Broccoli and Sheet Pan Cashew Chicken, so whipping up a Goodness With G, plant-based version of orange chicken was definitely a must.
Before we get into the details, I also think it’s worth mentioning that I simply love Asian cuisine in any way, shape or form. And if this one is a hit, I’ll work to make a version of the original with chicken for y’all next!
If you’re on the same page, take a peek at some other delicious ideas I have on the site for you including:
- Asian Veggie Noodle Bowl with Ginger Tahini Sauce
- Veggie Quinoa Stir Fry
- Crunchy Thai Salad with Ginger Tahini Dressing
- Homemade Ahi Tuna Poke Bowls
And while I love a good chicken dish, this tofu swap is the perfect plant-based option that even the most dedicated meat-eaters will enjoy! The key to tofu, in my opinion, is getting it extra crispy. Whether you want to use your air fryer or oven, I have you covered in this recipe. And for more tofu inspiration, be sure to check out my Thai Peanut Noodle Salad with Crispy Tofu as well.
Scroll down to the recipe for my tips to get tofu extra crispy, however you choose and are able to make it!
But what really takes this tofu to the next level is the classic orange sauce we all know and love. Unlike regular old takeout, though, this version is free from any added sugar, preservatives or other unwanted ingredients.
It includes staples like fresh orange juice, sesame oil and coconut aminos, plus a bit of arrowroot or corn starch to thicken it up. Toss in your tofu, and you have the perfect main dish to serve alongside whichever sides you love.
I enjoyed it with some quinoa and roasted broccoli, and it was absolutely delicious! But feel free to whip up a batch of regular rice, cauliflower rice, etc. – you can’t go wrong.
Definitely give this recipe a try for your next Meatless Monday or anytime the craving for takeout hits. And give me a shout on social media or in the comments below to let me know what you think.
- 1 block extra firm tofu
- 1 tbsp coconut aminos (or GF soy sauce)
- 1 tbsp arrowroot starch or corn starch
- juice & zest of one orange
- 2 tbsp rice wine vinegar
- 2 tbsp coconut aminos (or GF soy sauce)
- ½ tsp garlic powder
- 1 inch of fresh ginger, peeled & minced
- 2 tsp arrowroot starch or corn starch
- 2 tsp sriracha
- 2 tbsp water
- pinch of black pepper
Press tofu for at least 15 minutes - longer if possible. The more liquid you're able to release, the crispier the result will be.
Add tofu to basket in an even layer, and air fry at 375 degrees for 12-15 minutes until golden, tossing halfway through.
Place tofu on a on parchment-lined baking sheet. Bake at 425 degrees for 25 minutes, flip, and bake for another 20-25 minutes, until golden.
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