Step 1

Preheat oven to 200C/400F.

Step 2

Tear tofu into 1 inch bite-sized pieces, and toss them with cornstarch, olive oil, and salt. Spread them on a baking sheet and bake them for 25-30 minutes, or until golden. Set aside.

Step 3

To make orange sauce, heat up ½ tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high.

Step 4

Add garlic and ginger. Saute for a minute or so, until fragrant.

Step 5

Now, add orange juice, brown sugar, soy sauce, sesame oil, and orange zest, if using. Bring the mixture to a boil, then lower heat to a gentle simmer.

Step 6

While waiting for the mixture to boil, make cornstarch slurry by combining cornstarch with water. Stir to mix.

Step 7

Pour cornstarch slurry into the pan and simmer for a couple of minutes, or until the sauce has thickened.

Step 8

Add baked tofu into the pan, and give everything a quick mix. Give it a taste, adding chili flakes and more seasonings if needed. Your vegan orange chicken is ready to be served!