Orange “Chicken” (Tofu)

Zest one of the oranges. Set zest aside.

In a bowl, add the orange juice, half the orange zest, vegetable stock, rice wine vinegar, maple syrup, soy sauce, minced garlic, and grated ginger. Whisk together and set aside.

In a separate smaller bowl, combine cornstarch and water. Set aside.

In a large bowl, add the tofu pieces. Add in soy sauce, sesame oil, vinegar, garlic powder, salt, and white pepper. Gently stir together. Sprinkle over cornstarch and cover with a lid or plate and toss to coat.

In a large skillet over medium heat, add neutral oil. Once heated, add tofu pieces, careful not to overcrowd. Cook each side 2-3 minutes or until golden brown. Remove to original bowl. Clean skillet of any excess oil.

Add the orange sauce over medium heat. Once warmed, add in the cornstarch and water mixture (slurry) and stir together. All to cook until it thickens and coats the back of a spoon well.

Remove from heat and serve over rice or noodles and with vegetables like snow peas, broccoli, or carrots. Top with remaining orange zest if desired.