These Vegan Crispy Tofu with Sweet & Sour Orange Sauce is sponsored by Sol Cuisine and is total Healthy Chinese Food. This recipe makes for the perfect New Years Eve alternative to take out!
The countdown to 2016 is upon us and in my house, New Years Eve party ideas almost always revolve around champagne, fireworks and Chinese Food. But let’s be honest, after a massive Thanksgiving turkey feast, 8 days of Hanukah latkes, a Christmas roast and oh so many parties in between, greasy Chinese food take out is really the last thing I need. I need myself some healthy Chinese food to get through the crazy fact that it’s another year past.
Let’s be honest. I knew I wasn’t going to be getting any healthy Chinese food from a delivery place.
This year, I wanted to make my own healthy Chinese food for our New Years Eve party starting with this vegan Crispy Tofu with Sweet & Sour Orange Sauce. Now, I know what you meat eaters are thinking. Tofu? Hell no. But just wait to be amazed.
Have you ever had crispy fried tofu in one of those trendy new Chinese restaurants? Carnivore or not, it’s probably one of the tastiest things you’ll ever have but with the deep fried factor, it can be a bit of a fat bomb.
So… Healthy Chinese Food is a Real Thing?
Yep. With a bit of experimenting, I came up with a mucho delicious crispy tofu that’s BAKED and tossed in the most addictive sweet, tangy and spicy sauce. It’s so good, you might miss the count down just for another bite.
For this healthy Chinese food recipe, I’m using Sol Cuisine’s new Artisan Sprouted Extra Firm Tofu, which is vegan, gluten free and organic. I like the new sprouted version because it’s higher in protein and calcium then the traditional firm tofu, plus it has better digestibility. One 75 g serving delivers 13 grams of vegan protein, 10% of your Calcium and Iron needs and only 100 calories. It’s honestly quite mild and delicious in it’s own right, but when it’s crusted in golden brown panko crumbs and tossed in that Chinese orange sauce, you know it’s going to be a good night in.
Sorry Mr. Delivery man, don’t count on an order this year. You’ve got nothing on my healthy Chinese food crispy tofu – the perfect new years eve food! If you want to try Sol Cuisine Artisan Sprouted Tofu, check out their facebook page for a printable coupon!
What’s your go-to New Years Eve food ideas? Do you have any healthy Chinese food ideas you would like me to share on the blog? What are your favourite tofu recipes? Leave me a message below – I would love to hear from you!
Vegan Crispy Tofu with Sweet & Sour Orange Sauce– New Years Eve Healthy Chinese Food
Sweet & Sour Sauce
- 1 cup Quinoa rinsed
- 2 cups reduced sodium vegetable broth
- 1 tsp olive oil
- 1 tsp sesame oil
- 2 cups sugar snap peas trimmed
- 1 bell pepper sliced julienne
- 1 cup Bean sprouts
- 1 can water chestnuts drained and rinsed
- Salt and pepper to taste
- Green onions sliced, for garnish
- Peanuts crushed for garnish
- Toasted sesame seeds for garnish
- Cut the tofu into 1 inch cubes, top with a layer of paper towels, then cover with a layer of heavy objects like cast iron skillets topped with canned goods. Let it sit for an hour to release a lot of its moisture.
- Meanwhile, preheat the oven to 425 F.
- Remove the weights and discard the paper towel.
- In a small bowl, mix together the panko, sesame seeds, and Chinese five spice.
- Brush the tofu in the mustard, then toss in the mixture. Season with a generous pinch of salt and pepper. Transfer to a baking sheet and bake for 30-40 minutes, flipping at least once throughout the cooking process.
Sweet & Sour Sauce
- Meanwhile, heat the olive oil in a small skillet. Add the ginger and garlic and cook until fragrant, about 30 seconds. Add in the orange juice, coconut sugar, vinegar, soy sauce and sriracha and stir until bubbly.
- In a small bowl, mix together the cornstarch and water until smooth, then add to the sauce to thicken. Season with salt and pepper, to taste, if needed.
- Prepare quinoa with vegetable broth according to box instructions. Transfer to a bowl or container, cover and keep warm.
- Heat the olive and sesame oils in the same pan or pot, then add in the snap peas and bell pepper. Saute over high heat until slightly blistered and softened, then add in the bean sprouts and water chestnuts. Season with a pinch each of salt and pepper.
- Divide the quinoa between four bowls, top with the stir-fried vegetables, the crispy tofu and drizzle with the orange sauce. Garnish with green onions, peanuts and toasted sesame seeds.
Disclaimer: This recipe was developed in paid partnership with Sol Cuisine, however, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.