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Vegan Crispy Tofu with Sweet & Sour Orange Sauce– New Years Eve Healthy Chinese Food

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!
Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 415kcal
Author Abbey Sharp

Ingredients

Tofu

Sweet & Sour Sauce

  • 1 tsp coconut oil
  • 1 clove garlic finely minced
  • 1 tsp ginger finely minced
  • 1/4 cup concentrated orange juice
  • 1/2 tbsp coconut sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp reduced sodium soy sauce
  • 1/2 tsp sriracha
  • 1 tsp cornstarch
  • 1/2 cup water
  • Salt and pepper to taste

Quinoa

  • 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

Instructions

Tofu

  • 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.

Quinoa:

  • 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.

Assembly

  • 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.

Nutrition

Calories: 415kcal