Orange Tofu
Crispy tofu tossed in a sticky-sweet homemade orange sauce that’s packed with citrus flavor and plant-based comfort!
Servings: 4
Equipment
- Medium Skillet
- Large Skillet
- Mixing Bowls
Ingredients
- 2 tbsp Neutral Oil Like Canola, Vegetable, or Avocado
- 1 tbsp Ginger Minced
- 4 cloves Garlic Minced
- 2 tsp Red Pepper Flakes Or to taste
- ¼ cup White Vinegar
- 1 tbsp Rice Vinegar
- 2 tbsp Soy Sauce or Tamari
- ½ cup Orange Juice
- ¼ cup Cane Sugar
- 1 tbsp Cornstarch
- 2 tsp Water
- 1 tsp Sesame Oil
- 14 oz Firm Tofu
- 1 tbsp Soy Sauce
- 2 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- ½ tsp White Pepper Optional
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 2 tbsp Cornstarch
Instructions
- Drain and press your block of tofu for at least 30 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
- Place your skillet over medium heat and add 1 to 2 Tbsp of oil. Once heated, add in your minced ginger, garlic, and red pepper flakes. Stir and cook for about one minute.
- Then add in the vinegar, white and rice, soy sauce, sugar, and orange juice. Bring to a simmer, and cook for 2 to 3 minutes.
- While the sauce simmers, combine the cornstarch and water in a small bowl to create a slurry. Add in the cornstarch slurry and stir to combine. Keep the sauce over the heat for a minute or so to activate the cornstarch. The sauce should thicken; if you can part it with a spatula, then it’s good! If not, add another cornstarch slurry, a teaspoon or so at a time, until it’s thickened to your desired consistency.
- Finish your orange sauce with the sesame oil and keep warm on low until you are ready to coat the tofu with it.
- Next, after your tofu is done pressing, break your tofu into bite-sized pieces. Then toss the tofu chunks in the soy sauce. Once the tofu is coated with the soy sauce, toss the tofu with the nutritional yeast, garlic powder, onion powder, smoked paprika, ground white pepper, sea salt, black pepper, and cornstarch.
- Place a large skillet over medium-high heat and add 1 to 2 tbsp of neutral oil, like avocado oil, to the pan.
- Once the oil is heated, add the tofu chunks and fry for 3 to 5 minutes. Then flip and fry for another 3 to 5 minutes or until golden brown. Make sure you don't crowd the pan, you can do it in 2 batches if you are unsure about it!
- Once all the tofu is golden brown, add the orange sauce to the tofu and toss to combine and coat the tofu. Enjoy immediately over rice or noodles.
- Store leftovers in an airtight container in the fridge for 3 to 5 days.