Description
This Crispy Orange Tofu recipe offers a delightful plant-based twist on classic orange chicken, featuring crispy tofu cubes coated in a tangy, sweet orange sauce. Perfectly balanced with garlic, ginger, and a hint of chili, this flavorful dish is ideal for a satisfying dinner served over rice and garnished with green onions and toasted sesame seeds.
Ingredients
Scale
Tofu and Coating
- 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)
Instructions
- Press 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 soy sauce, salt, and white pepper to the tofu cubes and gently mix. Sprinkle half of the cornstarch over the tofu, mix well, add the remaining cornstarch, and mix again. Set aside.
- Fry Tofu: Heat avocado oil in a large skillet over medium-low heat. Once hot, add tofu cubes and fry until golden brown on all sides. Remove tofu from the skillet and set aside.
- Prepare Sauce Mixture: In a small bowl, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic, ginger, and red chili flakes. 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 necessary. Sauté over medium heat until fragrant, about 2-3 minutes.
- Cook Sauce: Pour the prepared sauce mixture into the skillet and bring it to a boil.
- Thicken Sauce: In a small bowl, whisk together warm water and cornstarch until smooth. Gradually add this mixture to the boiling sauce while whisking. Allow the sauce to simmer and thicken, stirring frequently, for about 6-8 minutes.
- Combine Tofu and Sauce: Add the fried tofu cubes back into the skillet along with toasted sesame oil. Stir gently to coat the tofu evenly in the thick sauce. Adjust salt to taste if needed.
- Serve: Serve the crispy orange tofu hot over steamed rice. Garnish with sliced green onions and toasted sesame seeds for added flavor and texture. Enjoy!
Notes
- This recipe is a vegan take on traditional orange chicken, perfect for plant-based diets.
- Pressing the tofu thoroughly is essential to achieve a crispy texture when frying.
- You can substitute tamari for soy sauce to make the recipe gluten-free.
- Adjust the amount of red chili flakes based on your preferred spice level.
- Serve the dish with steamed rice or your favorite grain for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
