Description

This Crispy Orange Tofu recipe is a delicious plant-based twist on classic orange chicken. Featuring ultra-crispy tofu cubes coated in a tangy and sweet orange sauce, flavored with garlic, ginger, and a hint of chili heat, this dish is perfect served over rice and garnished with green onions and toasted sesame seeds. Ready in about an hour, it's a satisfying and vibrant main course ideal for a vegetarian meal.

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 Cube Tofu: Press the tofu for 30 minutes to 1 hour to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes and transfer to a large bowl.
Marinate and Coat Tofu: Add 1 tablespoon soy sauce, a pinch of salt, and white pepper to the tofu. Gently mix to coat evenly. Sprinkle half of the cornstarch over the tofu, mix to coat, then add the remaining cornstarch and mix again. Set aside while preparing the sauce.
Fry Tofu: Heat 3 tablespoons avocado oil in a large skillet over medium-low heat. Once hot, add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside on a paper towel-lined plate to drain excess oil.
Prepare Orange Sauce: In a small bowl, combine orange juice, 3 tablespoons plus 1 teaspoon soy sauce, brown sugar, rice vinegar, and orange zest. Stir well and set aside.
Sauté Aromatics: In the same skillet used for frying tofu, add garlic, ginger, red chili flakes, and a pinch of salt. Add additional oil if needed. Sauté over medium heat until fragrant, about 2 to 3 minutes.
Cook Sauce: Pour the prepared orange sauce into the skillet and bring it to a boil.
Thicken 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. Let the sauce simmer, stirring often, until thickened, about 6 to 8 minutes.
Combine Tofu and Sauce: Return the fried tofu to the skillet and add 2 teaspoons toasted sesame oil. Gently toss everything together until tofu is well coated in the thickened sauce. Adjust seasoning with additional salt if needed.
Serve: Serve the crispy orange tofu hot over cooked rice, garnished with sliced green onions and toasted sesame seeds, if desired. Enjoy your vibrant and flavorful meal!

Notes

This recipe is a vegetarian take on classic orange chicken, perfect for plant-based diets.
Pressing the tofu thoroughly is key to achieving crispiness when fried.
Use tamari instead of soy sauce for a gluten-free option.
Adjust the red chili flakes to control the heat level to your preference.
For a lighter version, you can bake the tofu instead of frying, but the texture will be less crispy.
Serve over steamed jasmine or brown rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 12 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 0 mg