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orange tofu in a bowl with white rice, surrounded by a plate of oranges, green onions, and sesame seeds

Orange Tofu

  • Author: Kaylie Grace
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Fry
  • Cuisine: Chinese
  • Diet: Vegan

Description

This orange tofu is crispy, sweet, tangy, and easy to make! It’s a healthy vegan and gluten-free dinner recipe that pairs well with rice.


Ingredients

Scale

Crispy Tofu

  • 1 block extra-firm tofu
  • 3 tbsp cornstarch
  • 34 tbsp oil (sesame or olive oil)

Orange Sauce

  • 1 cup orange juice
  • 1/4 cup soy sauce or tamari
  • 1/4 cup maple syrup
  • 1/4 cup rice vinegar
  • 1 tsp sriracha sauce
  • 4 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 1/2-inch ginger, finely grated (or 1/4 tsp ground ginger)
  • 2 tbsp cornstarch
  • 2 tbsp water

For Serving

  • Brown or white rice
  • Green onion, to garnish
  • Sesame seeds, to garnish

Instructions

  1. Press tofu: Remove tofu block from its packaging. Use a tofu press for 15 minutes to remove excess moisture. If you don’t have a tofu press, wrap the tofu in paper towel and place a heavy object on top of it (such as a book).
  2. Prepare rice: If serving this dish with rice, prepare it according to package instructions.
  3. Crispy tofu: Slice the pressed tofu into 1-inch cubes. Combine the tofu and cornstarch in a bowl. Gently toss the tofu to evenly coat all sides. Warm the oil on medium-high heat in a pan. Fry the tofu for 2-3 minutes on each side, or until golden brown. After, transfer the tofu to a plate and pour out any leftover oil from the pan.
  4. Orange sauce: Whisk the orange juice, soy sauce, maple syrup, rice vinegar, sriracha sauce, garlic, and ginger together. In a separate bowl, whisk the cornstarch and water together. Reheat the pan on medium temperature. Pour the orange sauce into the pan and bring it to a boil. Add the cornstarch/water mixture and stir to combine. Once the sauce thickens, add the fried tofu. Toss to evenly coat all of the tofu.
  5. Serve: Divide the orange tofu amongst serving bowls with brown or white rice. Garnish with green onion and sesame seeds.

Notes

  • Be sure to use rice vinegar. Do not try to substitute it with apple cider vinegar or white vinegar.
  • To bake the tofu: Toss the tofu cubes in cornstarch. Line a baking sheet with parchment paper. Bake tofu at 400 degrees F for 25-30 minutes, flipping halfway through, or until golden brown.
  • Nutrition information reflects the orange tofu recipe without any rice.

Nutrition

  • Serving Size: 1/3 recipe
  • Calories: 372
  • Sugar: 26g
  • Fat: 15.5g
  • Saturated Fat: 2.5g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 16g

Keywords: orange tofu, vegan chinese recipes, cubed tofu recipes