If you used to be a meat eater but are no longer, you may miss the comfort of Chinese take out and the best part of it: sesame orange chicken. I used to love it but can be held over fine with sesame orange tofu.. or as they call it, "bean curd".. however it just isn't the same texture and although delicious, it isn't gonna do much for someone who wants their chicken. Now this recipe is not real chicken, but if you're trying to go meat-free, this is a meal that's very similar in texture, taste, and satisfaction factor. Maybe even higher! I honestly almost had myself believing this was chicken.
Ingredients:
1 batch of Cauliflower Tempura
1-2 cups of cooked rice
2 tablespoons olive oil
3-4 garlic cloves, minced or "zested" (try trader joe's garlic paste to make it so much easier!)
6 green onions, thinly sliced
the zest and juice of 1 orange (or the zest of an orange and ¼ cup of orange juice if you prefer eating your orange instead of juicing them)
2 tablespoons of soy sauce, tamari or liquid aminos
2 tablespoons of rice wine or apple cider vinegar
(for drizzling sauce):
¼ cup of orange juice
1 teaspoon of cornstarch or arrowroot powder
1 teaspoon of organic brown sugar
optional toppings: additional green onions, orange zest, and sesame seeds
Instructions:
Heat oil and garlic in a hot skillet for 1 minute.
Add green onions, zest, and juice. Mix and cook for another minute.
Add soy sauce and vinegar and bring to a boil. Mix in the cauliflower tempura and coat thoroughly. Place on top of cooked rice.
In the same skillet, add orange juice, starch/powder, and brown sugar. Mix thoroughly as it thickens, and drizzle over the top of the crispy cauliflower florets. Top with sesame seeds, green onions and additional orange zest.
Eat with chopsticks and pretend you didn't just slave over something so incredibly close to tasting like chicken-y takeout. Enjoy!
No comments:
Post a Comment