Description
This Crispy Orange Tofu recipe features perfectly fried tofu cubes coated in a tangy and sweet homemade orange sauce. Enhanced with garlic, ginger, and a touch of chili flakes, it’s a flavorful, satisfying vegetarian dish ideal for serving over rice with green onions and sesame seeds.
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 block between paper towels or a tofu press for 30 minutes to 1 hour to remove excess moisture. Then cut into 1-inch cubes and transfer to a large bowl.
- Season and coat tofu: Add soy sauce, salt, and white pepper to the tofu cubes and gently mix. Sprinkle half of the cornstarch over the tofu, mix gently, then add the remaining cornstarch and mix again until evenly coated. Set aside.
- Fry tofu: Heat avocado oil in a large skillet over medium-low heat. Once the oil is hot, carefully add the tofu cubes and fry until golden brown and crispy on all sides. Remove the fried tofu from the pan and set aside on a paper towel-lined plate.
- Prepare sauce mixture: In a small bowl, combine orange juice, soy sauce, brown sugar, rice vinegar, and orange zest. Stir until the sugar dissolves and set aside.
- Sauté aromatics: In the same skillet used for frying tofu, add garlic, grated ginger, red chili flakes, and a pinch of salt. Add more oil if necessary. Sauté over medium heat until fragrant, about 2 to 3 minutes.
- Add and thicken sauce: Pour the prepared sauce into the skillet and bring to a boil. In another small bowl, whisk together warm water and cornstarch until smooth. Gradually add this mixture to the simmering sauce, 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 cooked tofu and toasted sesame oil to the thickened sauce. Stir gently to coat tofu evenly. Taste and adjust seasoning with salt if needed.
- Serve: Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately over cooked jasmine rice with optional steamed or roasted broccoli on the side.
Notes
- Extra-firm tofu is ideal but firm tofu can also work well.
- For sweetener alternatives, white sugar or coconut sugar can be used instead of brown sugar.
- Pressing the tofu thoroughly helps achieve a crispier texture.
- Serve with jasmine rice and steamed or roasted broccoli for a complete meal.
- If you want less heat, reduce or omit the red chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
