Crispy Orange Tofu

5 from 1 vote

Bring takeout home with this crispy orange tofu made of crispy tofu tossed in a sweet and tangy, sticky citrus sauce that’s easy, satisfying, and 100% vegan!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch

Cuisine: Asian

Diet: Vegan

Servings: to 6

Calories: 431kcal

Author: Toni Okamoto

Equipment

Ingredients

Fried Tofu

4 tablespoons soy sauce
4 tablespoons cornstarch
2 pounds of super firm tofu cubed
¼ cup of high-heat oil plus more as needed

Orange Sauce

2 tablespoons of soy sauce
2 tablespoons rice vinegar
1 (11.5-ounce) bottle of orange juice with no pulp
1 tablespoon of brown sugar plus more to taste
¼ cup of water
2 tablespoons cornstarch
2 tablespoons of oil
1 tablespoon of ginger minced
2 garlic cloves minced
½ teaspoon of red pepper flakes
1 cup of green onion sliced and divided

Instructions

For the Fried Tofu:

In a medium bowl, mix the soy sauce, cornstarch, and garlic powder. Then add the tofu cubes and coat well.
Heat a large non-stick pan over high heat. Add the oil and spread it all over the pan.
Once the oil is hot, lower the heat to medium and add the tofu in a single layer. Work in batches if your pan is not big enough.
Cook each side for 2-3 minutes or until desired crispiness is achieved.
Remove tofu from the pan and place them on a plate. Set aside

For the Orange Sauce:

In a small bowl combine the soy sauce, rice vinegar, orange juice, and brown sugar. Mix well until the sugar is fully dissolved. Set aside.
In a small cup mix the water and cornstarch. Mix well and set aside.
In a large pan or wok, heat the oil over medium-low heat. Add the ginger, garlic, red pepper flakes, and ½ cup of green onions. Cook until fragrant.
Add in the orange juice sauce mixture and bring to a light boil. Cook for 3 minutes.
Add in the water and cornstarch mixture and mix until it begins to thicken.
Add in the tofu, and mix until fully coated. Add the remaining of the green onions, mix, and serve.

Notes

Serve over rice or steamed broccoli.

Use the right tofu: Use super-firm or extra-firm tofu for the best texture (and so it holds its shape). Press it for 20-30 minutes if using the latter (guide to tofu pressing here).

Don’t skip cornstarch: It helps produce a wonderfully golden-brown crisp coating for the tofu and thickens the sauce to a glossy, thick glaze.

Adjust to taste: Try the sauce and adjust the sweetener, spice, & tang.

To prevent sogginess: Cook the tofu and sauce separately, combining them only when serving.

Nutrition