Orange Tofu
A delicious plant-based twist on a classic favorite, featuring crispy tofu in a sweet and tangy orange sauce.
Equipment
- Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 14-15 oz firm or extra firm tofu
- 2 tbsp cornstarch
- salt and pepper to taste
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1 in ginger peeled and grated
- 1 tsp sesame oil
- 1/2 tbsp cornstarch
- pinch of red pepper flakes
- oil for frying
Instructions
- Press the tofu to remove excess water for 10-15 minutes. Cut or tear into roughly one-inch chunks.
- In a bowl, combine orange juice, orange zest, rice wine vinegar, maple syrup, soy sauce, minced garlic, grated ginger, sesame oil, cornstarch, and red pepper flakes. Whisk until smooth.
- Toss tofu chunks with cornstarch, salt, and pepper until evenly coated.
- Heat oil in a large skillet over medium heat. Fry tofu in a single layer for about 10 minutes, turning occasionally until golden and crispy. Remove and set aside.
- Pour the orange sauce into the same skillet and cook over medium heat for about 4 minutes, stirring until thickened.
- Add the fried tofu back to the skillet and toss to coat in the sauce for about a minute.
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Notes
Serve over rice or noodles, and add sautéed vegetables for a complete meal. Store leftovers in an airtight container for up to 3 days.