Description
This Crispy Orange Tofu recipe features perfectly fried tofu cubes coated in a tangy, sweet, and slightly spicy orange sauce. It’s a delightful vegan main course that pairs wonderfully with jasmine rice and steamed or roasted broccoli for a flavorful and satisfying meal.
Ingredients
Scale
Base Tofu
- 1 block firm tofu, pressed
- 1 tablespoon soy sauce (or tamari)
- Pinch of salt
- Pinch of white pepper
- 2 tablespoons cornstarch
- 3 tablespoon avocado oil, for frying
Sauce
- 2/3 cup orange juice
- 3 tablespoon + 1 teaspoon soy sauce (or tamari)
- 3 tablespoon brown sugar
- 2½ tablespoon rice vinegar
- 1 teaspoon orange zest (or zest of 1 small orange)
Remaining Ingredients
- 4 garlic cloves, finely minced
- 1 teaspoon grated ginger, packed
- ½ teaspoon red chili flakes
- ¼ cup warm water
- 1 tablespoon cornstarch
- 2 teaspoon toasted sesame oil
- 1/4 cup sliced green onions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
Instructions
- Press the tofu: Press the tofu for 30 minutes to 1 hour to remove excess moisture. Once pressed, cut into 1-inch cubes and transfer to a large bowl.
- Season the tofu: Add the soy sauce, salt, and white pepper to the tofu cubes and gently mix to coat. Sprinkle half of the cornstarch over the tofu, mix well, then add the remaining cornstarch and mix again. Set aside.
- Fry the tofu: Heat the avocado oil in a large skillet over medium-low heat. Once the oil is hot, add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
- Prepare the sauce: In a small bowl, combine the orange juice, soy sauce, brown sugar, rice vinegar, and orange zest. Stir well and set aside.
- Sauté aromatics: In the same skillet used for the tofu, add garlic, ginger, red chili flakes, and a pinch of salt. Add additional oil if needed. Sauté for about 2-3 minutes until fragrant.
- Cook the sauce: Pour the prepared sauce mixture into the skillet and bring it to a boil.
- Thicken the sauce: In a small bowl, stir together the warm water and cornstarch until smooth. Slowly whisk this slurry into the boiling sauce. Allow it to simmer and thicken for about 6-8 minutes, stirring frequently.
- Combine tofu and sauce: Add the cooked tofu back into the skillet along with the toasted sesame oil. Stir until the tofu is well coated in the sauce. Adjust salt seasoning if needed.
- Serve: Serve the crispy orange tofu hot over jasmine rice. Garnish with sliced green onions and toasted sesame seeds if desired. Enjoy!
Notes
- Extra-firm tofu is a good alternative and should work well with this recipe.
- This dish pairs perfectly with jasmine rice and steamed or roasted broccoli for a complete meal.
- You can substitute brown sugar with white sugar or coconut sugar as a sweetener in the sauce.
- Pressing tofu longer than 1 hour is fine if you want extra crispiness.
- Adjust the amount of red chili flakes depending on your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
