CRISPY ORANGE ‘CHICKEN’ FAKEAWAY using Sunkist Navel orange

Ramya Ramesh | @browngirlvegan

  • Prep Time: 25 minutes
  • Total Time: 15 minutes

Number of servings

Orange sauce Ingredients

  • 1 tbsp sesame oil
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 3 tbsp soy sauce
  • ⅔ cup orange juice (2 Sunkist® Navel oranges)
  • 2 tbsp coconut sugar
  • 1 tsp orange zest
  • 1 tsp gochugaru
  • 2 tbsp mirin
  • White part of scallions
  • ⅔ cup water
  • 2 tsp cornstarch

Fried Tofu ‘Chicken’ Ingredients

  • 450g extra firm tofu
  • Neutral oil for frying
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & black pepper
  • 1/3 cup corn starch
  • 2 servings rice
  • Toasted sesame seeds
  • Spring onions


Directions

  1. Cut Sunkist® Navel oranges into half & squeeze out all orange juice - including pulp to minimise waste. Grate orange peel to get orange zest. Keep the remaining peels aside (more recipe ideas coming!)
  2. Combine all ingredients required for the orange sauce & whisk them together.
  3. Combine corn starch with garlic powder, onion powder, salt & black pepper.
  4. Press & drain tofu. Tear them apart into chunks & coat them in the cornstarch mix.
  5. Fry them in olive oil until crispy on all sides.
  6. To a pan, add sesame oil & let it heat up. Fry off ginger-garlic paste for 2 minutes. Add white part of scallions & saute them for a minute.
  7. Add in orange sauce & let it thicken. Add back in the crispy tofu and toss them in the sauce.
  8. Garnish with toasted sesame seeds & green part of spring onions.
  9. Serve with hot rice and enjoy!

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