It can be hard to find delicious, indulgent, plant-based Chinese food (especially in the Okanagan!) which means sometimes you have to get a little creative and make things from scratch. I pretty much grew up on Chinese good and I remember the best part about the Orange Chicken was the sticky orange sauce that coats it! In fact, a lot of those Chinese dishes we grew up loving are ALL about the sauces!
I’ve been wanting to recreate the Orange Chicken at home to see how close I could get it to the original … but, I also wanted to make a few special tweaks! I started by swapping the chicken with firm tofu to make this recipe plant-based! I coated the firm tofu in cornstarch, almond milk, and panko bread crumbs, and then fried to crispy perfection! Then, I used FRESH orange juice to make the sticky sauce tangy and citrusy.
Serve it over white rice, garnish with green onions and sesame seeds and I SWEAR you’ll have every meat eater FOOLED and coming back for seconds!
Make sure to let me know if you make this dish and how you like it in the comments section below!!