Since cutting gluten out of my diet, I’ve missed orange chicken greatly. Whether it was the good stuff from Panda Express or the DIY frozen pack from Trader Joe’s, there’s been an orange-chicken-shaped hole in my heart for a while now, but these Sweet and Spicy Orange Chicken Tofu Bowls have definitely stepped up to fill the void! These bowls are a perfect blend of crispy tofu goodness bathed in a homemade orange sauce.
Picture this: perfectly air-fried tofu cubes, golden and crispy on the outside, tender on the inside. The process of achieving that crispy tofu perfection starts with a short tofu draining session – a step that ensures every bite offers an ideal texture, a balance of crunch and tenderness.
Now, let’s talk about the star of the show – the orange sauce. It’s a symphony of flavors – tangy, sweet, and just a touch of heat. Freshly squeezed orange juice comes together with brown sugar, rice vinegar, and coconut aminos (or soy sauce for the classic touch), with hints of garlic, ginger, and a kick of red chili flakes, resulting in a sauce that’s vibrant and robust.
I like to pair these bowls with a quick carrot slaw that can be made ahead of time. You can also add any veggies of your choice, but if you want to make the slaw here’s how it comes together:
You’ll start by shredding 4-5 peeled and washed carrots, adding 2 cloves of grated or minced garlic, and adding about 1/4 of a yellow or purple onion that’s finely sliced. To dress the slaw, you’ll need a hefty drizzle of olive oil, a teaspoon or two of gochujang paste (depending on how spicy you like it), a teaspoon of brown sugar, and 3-4 tablespoons of rice wine vinegar. I will work on creating an official recipe for this carrot slaw, but I eyeballed everything and it came out great! It’s very hard to mess this up.
The slaw isn’t mandatory for these bowls, but it adds a nice, refreshing crunch that compliments the tofu and rice really well!
Whether you’re meal prepping for the week ahead or craving a high-protein, plant-based dinner option, these Sweet and Spicy Orange Chicken Tofu Bowls will elevate your dining experience. So, roll up your sleeves, get those ingredients ready, and get ready to embark on a tasty adventure that won’t disappoint – happy cooking!
Sweet & Spicy Orange Chicken Inspired Tofu Bowls
Equipment
- Air Fryer
- Cutting Board
- Tofu Press (optional)
- Knife
- Whisk
- Foil (or alternative air fryer liner)
Ingredients
Crispy Tofu:
- 1 block tofu drained and cubed
- olive oil or cooking spray
- salt
- black pepper
Orange Sauce:
- 4-5 oranges juiced (should make 1-1.5 cups of juice)
- 1/3 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp coconut aminos or soy sauce
- 2 tsp garlic powder or 2 cloves fresh garlic, minced
- 1 tsp ginger powder or 1 tsp fresh minced ginger
- 1 tsp red chili flakes
- 1 tbsp corn starch
Garnish:
- sesame seeds optional
- green onions chopped (optional)
Instructions
- Drain a tofu block with paper towels or a tofu press for at least 10-15 mins.
- Cut the tofu into even, medium sized cubes.
- Line an air fryer with foil and spray or drizzle the foil with a thin layer of cooking oil. This will ensure the tofu doesn’t get stuck to the foil.
- Evenly space the cubed tofu pieces in the air fryer, spray or drizzle them with more cooking oil, and sprinkle with salt and pepper.
- Air fry at 390F for 18-20 mins, flipping halfway. If extra crispness if desired, leave cook for an additional 2-4 minutes.
- While the tofu is cooking, whisk together the sauce ingredients.
- Heat the sauce in a pan on medium low heat until the mixture thickens. Once the tofu is done cooking, add it to the pan and mix until all of the pieces are coated in sauce.
- Serve on top of rice with a side of carrot slaw or veggies, and garnish with sesame seeds and green onion.
