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Eggplant and tofu with orange sauce

This is my vegan take on Chinese restaurant style orange chicken.

A bowl of white rice topped with sautéed eggplant, tofu cubes, sliced green onions, and sesame seeds.

I love this way of dusting veg and tofu in cornstarch and roasting at high heat. You use less oil and it requires less effort. While it roasts, you can get on with making the sauce. Then you just toss everything together and eat with rice. (You could also use an airfryer)

You could substitute the eggplant with another veg like cauliflower or broccoli.

Cornstarch (cornflour) is foundational to Cantonese cooking, so it is always my chosen starch, but you could also use potato starch if that’s what you have.

Eggplant and tofu with orange sauce

Serves

Ingredients

1/2 cup (cornstarch / cornflour
salt and black pepper
10 ounces Chinese / Japanese eggplant, trimmed and cut into 1-inch (2.5cm) chunks
15 ounces block extra firm tofu, drained and cut into 1-inch (2.5cm) pieces
2 to 3 tablespoons neutral oil such as vegetable or avocado
2 scallions, thinly sliced
toasted white sesame seeds to serve
cooked rice to serve

Orange Sauce

1 tablespoon toasted sesame oil
1 yellow/brown onion, halved and thinly sliced
2 garlic cloves, grated
1- inch (about 15 to 20g) piece ginger, grated
1/3 cup orange juice (from 1 juicy orange)
1/4 cup maple syrup, honey (or white sugar)
½ teaspoon salt
3/4 cup vegetable stock mixed with 1 tablespoon cornstarch

Instructions

Preheat oven to 450˚F / 220˚C.
Place the cornstarch/cornflour onto a tray or large plate, add 1 teaspoon of salt and a big pinch of black pepper and stir to combine. Add the eggplant and tofu and toss until well coated. Transfer the eggplant and tofu to a large, rimmed baking sheet.
Drizzle the eggplant and tofu with oil and toss to combine, making sure there isn’t any dry cornstarch. Bake until golden and crispy around the edges, giving the pan a shake half way through, 20 to 25 minutes (start checking at 15 minutes in case your oven runs hotter)
Meanwhile, make the sauce. Heat a medium skillet/frying pan on medium for 1 to 2 minutes. When hot, add the sesame oil and onions and toss until the onions are softened, 3 minutes. Add the garlic and ginger and stir for 30 seconds until fragrant. Stir in the orange juice, honey or maple syrup and salt. Give the vegetable stock and cornstarch slurry a quick stir and add this to the onions. Increase heat to medium high and stir until it comes to a boil and thickens, 2 to 3 minutes.
Reduce heat to low and add the eggplant and tofu to the sauce and toss briefly to coat. Top with spring onions, sesame seeds and serve with rice.