Description
A delicious and crispy orange tofu recipe featuring golden fried tofu cubes coated in a tangy and sweet orange sauce, perfect served over rice for a satisfying vegetarian main course.
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 tablespoons avocado oil, for frying
Sauce
- 2/3 cup orange juice
- 3 tablespoons + 1 teaspoon soy sauce (or tamari)
- 3 tablespoons brown sugar
- 2½ tablespoons 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 teaspoons toasted sesame oil
- ¼ cup sliced green onions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
Instructions
- Press and prepare 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 and coat tofu: Add the soy sauce, salt, and white pepper to the tofu cubes and gently mix. Sprinkle over half of the cornstarch, mix well, then add the remaining cornstarch and mix again. Set aside.
- Fry tofu: Heat the avocado oil in a large skillet over medium-low heat. Once heated, add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
- Prepare sauce mixture: In a small bowl, stir together the orange juice, soy sauce, brown sugar, rice vinegar, and orange zest. Set this sauce mixture aside.
- Sauté aromatics: Using the same skillet, add the garlic, grated 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 into the skillet and bring to a boil.
- Thicken the sauce: In a small bowl, mix the warm water and cornstarch until smooth. Add this slurry to the simmering sauce and whisk continuously. Let the sauce simmer, stirring often, until it thickens, about 6-8 minutes.
- Combine tofu and sauce: Add the cooked tofu back into the skillet along with the toasted sesame oil. Mix until the tofu is evenly coated in the sauce. Adjust seasoning with additional salt if needed.
- Serve: Serve the crispy orange tofu over rice and garnish with sliced green onions and toasted sesame seeds if desired. Enjoy!
Notes
- Extra-firm tofu can be used as an alternative to firm tofu for better texture.
- This dish pairs wonderfully with Jasmine rice and steamed or roasted broccoli for a complete meal.
- White sugar or coconut sugar can substitute brown sugar as the sweetener in the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 0 mg
