Description
This Crispy Orange Tofu recipe is a delicious plant-based alternative to classic orange chicken, featuring crispy tofu cubes coated in a tangy and sweet orange sauce with a hint of spice. Perfect for a flavorful and satisfying vegan main dish served over rice.
Ingredients
Scale
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
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
- 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 water. Once pressed, cut the tofu into 1-inch cubes and transfer them to a large bowl.
- Season and Coat Tofu: Add 1 tablespoon soy sauce, a pinch of salt, and a pinch of white pepper to the tofu cubes and gently mix to combine. Sprinkle half of the cornstarch over the tofu, mix, then add the remaining cornstarch and mix again. Set aside.
- Fry Tofu: Heat avocado oil in a large skillet over medium-low heat. Once the oil is hot, add the tofu cubes and fry them until golden brown and crispy on all sides. Remove tofu from the pan and set aside.
- Mix Sauce Ingredients: In a small bowl, stir together orange juice, 3 tablespoons plus 1 teaspoon soy sauce, brown sugar, rice vinegar, orange zest, garlic, ginger, and red chili flakes. Set this sauce mixture aside.
- Sauté Aromatics: Using the same skillet, add more oil if necessary, then add finely minced garlic, grated ginger, red chili flakes, and a pinch of salt. Sauté the mixture until fragrant, about 2 to 3 minutes.
- Simmer Sauce: Pour the prepared orange sauce into the skillet and bring it to a boil over medium heat.
- Thicken Sauce: In a small bowl, whisk together warm water and 1 tablespoon cornstarch until smooth. Slowly add this mixture to the boiling sauce, whisking constantly. Allow the sauce to simmer and thicken, stirring frequently, for about 6 to 8 minutes.
- Combine Tofu and Sauce: Add the cooked tofu back into the skillet with the sauce, drizzle with toasted sesame oil, and gently toss to ensure the tofu is evenly coated. Taste and adjust seasoning with salt if needed.
- Serve and Garnish: Serve the crispy orange tofu over cooked rice, garnished with sliced green onions and toasted sesame seeds if desired. Enjoy your flavorful meal!
Notes
- This recipe is a vegan version of classic orange chicken, using crispy tofu for a protein-packed main dish.
- Pressing tofu well is essential for getting the tofu crispy when frying.
- Use tamari instead of soy sauce to make this recipe gluten-free if desired.
- For extra crispiness, you can double fry the tofu, frying it twice to enhance the crunch.
- Adjust the amount of red chili flakes based on your preferred spice level.
- If you prefer a thicker sauce, let it simmer a few minutes longer while stirring to reach desired consistency.
- Serve with steamed vegetables or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
