Description

This Crispy Orange Tofu recipe is a vibrant, plant-based take on the classic orange chicken. Featuring ultra-crispy fried tofu cubes coated in a tangy, sweet, and slightly spicy orange sauce, it's a delightful main dish perfect for serving over rice. The combination of garlic, ginger, and chili flakes adds depth and a touch of heat, while toasted sesame oil and sesame seeds add a nutty finishing touch. Ready in just about an hour, it's a flavorful and satisfying vegetarian option that pleases the whole family.

Ingredients

Scale

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

Orange 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)
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

Garnish

1/4 cup sliced green onions, for garnish (optional)
Toasted sesame seeds, for garnish (optional)

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Instructions

Press and prepare tofu: Press the tofu for 30 minutes to 1 hour to remove excess moisture. Once pressed, cut it into 1-inch cubes and transfer to a large bowl.
Season and coat tofu: Add 1 tablespoon soy sauce, a pinch of salt, and white pepper to the tofu cubes. Gently mix to combine. Sprinkle over half of the cornstarch and mix, then add the remaining cornstarch and mix again until all cubes are evenly coated. Set aside.
Fry the tofu: Heat 3 tablespoons avocado oil in a large skillet over medium-low heat. Once heated, add the tofu cubes and fry them until golden brown and crispy on all sides. Remove the tofu from the pan and set aside on a plate lined with paper towels.
Prepare the orange sauce: In a small bowl, stir together orange juice, 3 tablespoons plus 1 teaspoon soy sauce, brown sugar, rice vinegar, and orange zest. Set this sauce mixture aside.
Sauté aromatics: In the same skillet used for frying tofu, add the minced garlic, grated ginger, red chili flakes, and a pinch of salt. Add additional oil if needed. Sauté the aromatics over medium heat until fragrant, about 2 to 3 minutes.
Cook the sauce: Pour the prepared orange sauce into the skillet and bring it to a boil.
Thicken the sauce: In a small bowl, whisk together warm water and 1 tablespoon cornstarch until smooth. Slowly add this mixture to the simmering sauce while whisking continuously. Allow the sauce to simmer and thicken for about 6 to 8 minutes, stirring often to prevent lumps.
Combine tofu and sauce: Add the crispy tofu back into the skillet and drizzle in 2 teaspoons toasted sesame oil. Stir gently to coat the tofu evenly with the thickened orange sauce. Taste and adjust seasoning with salt if needed.
Serve: Serve the crispy orange tofu over rice or your favorite grain. Garnish with sliced green onions and toasted sesame seeds if desired. Enjoy your delicious orange tofu!

Notes

This orange tofu recipe is inspired by classic orange chicken, offering a plant-based, vegetarian alternative with crispy tofu and a zesty orange sauce.
Pressing the tofu thoroughly is key to achieving crispy cubes when frying.
Use avocado oil or another high smoke point oil for frying to ensure crispiness and avoid burning.
Adjust the red chili flakes according to your spice preference; omit for a milder sauce.
Serve over white or brown rice, or quinoa for a wholesome meal.
Leftover tofu and sauce store well in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain crispiness.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 0 mg