Tofu Orange Chicken

Sauce:

• 3 tbsp orange juice
• 2 tbsp shoyu
• 1 tbsp maple syrup
• 1/2 – 1 tsp ground ginger
• 1 tsp sesame oil
• 1 tsp orange zest

Method of Preparation for tofu

Instructions:

Preheat oven to 400F.  Slice tofu.  Press with paper towel and or dish towel to remove excess moisture.

In a mixing bowl, combine the breadcrumbs, corn starch, nutritional yeast, salt and pepper. Add the flour to another bowl, and the almond milk to a third bowl.

Dip each piece of tofu in the flour, then the almond milk, and finally in the breadcrumb mixture to coat. Repeat with all the tofu.

Add some oil to a frying pan on medium heat and wait until it is heated. Add the tofu pieces into the pan and fry a few minutes per side until golden.

Once golden, place on a baking sheet and bake 20 minutes, flipping halfway through and put aside.

In a frying pan on medium heat, add the olive oil, garlic, broccoli.

Cook for a few minutes, then add the bok choy and cook a few minutes until wilted.

Stir together sauce ingredients until combined.

In a separate bowl, mix together cornstarch and water and stir until combined. Pour sauce over veggies in pan, then add cornstarch mixture. Stir frequently as the sauce will thicken quickly. Toss fried tofu in and garnish with sesame seeds if desired.

Serve with rice.