Crispy Orange Tofu Recipes

VEGAN ORANGE TOFU

Steps:

• Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
• Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
• Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
• In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
• Add the tofu chunks into the marinade and combine with a spoon.
• Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
• Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
• Heat a large skillet or medium saucepan over medium-high heat.
• Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
• Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
• Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
• Toss the crispy hot tofu in the sauce until coated.
• Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
• Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.

CRISPY ORANGE TOFU

Steps:

• Preheat your oven to 375
• Heat a small saucepan over medium-heat, add tsp of oil, wait 30 seconds for it to heat up then and garlic and fresh ginger. Saute until fragrant, about 30 seconds. Then add orange juice, ¼ cup water, sugar, rice vinegar, soy sauce, chili flakes, orange zest, lemon juice, and ½ tsp salt. Bring to a boil, then lower to a low boil. Let it reduce for 25-30 minutes.
• About 15 minutes before the sauce is done, start prepping the tofu. Mix together ¼ cup corn starch, 1 tsp salt, white pepper, and ground dried ginger on a large plate or bowl. Toss the tofu in it and set aside.
• Heat a large oven-proof skillet over medium-high heat. Once the pan is nice and hot, add 3 tbs oil, or enough to cover the bottom of the pan. Once the oil is hot, add tofu and fry for 4-5 minutes on each side until they're a nice crisp light brown color.
• After the sauce has been reducing for 25-30 minutes, mix together the 4 tbs water and 1 tsp corn starch in a small bowl or measuring cup, then add to the sauce, stirring to combine. Let it thicken for another 4-5 minutes, stirring frequently.
• Once the tofu and sauce are done, pour the sauce over the tofu and place the pan in the oven. Bake for 15 minutes, remove the pan, flip every piece over and spoon some extra sauce on top, then place back in the oven and bake for another 10 minutes.

ORANGE TOFU

Steps:

• Prepare the tofu by pressing the liquid out. HERE is my full guide on pressing tofu with AND without a tofu press. Once pressed, tear the tofu into large bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Don't worry too much about the size and shape. The idea is for it to have rough edges to give the tofu a little more texture and to hold onto flavors a little better.
• Make the sauce by combining the orange juice, zest, vinegar, maple syrup, garlic, ginger, sesame oil, and a pinch of red pepper flakes to a bowl or large measuring cup. Whisk to combine.
• Place the tofu chunks into a large bowl and sprinkle on the cornstarch, a good pinch of fine sea salt, and freshly cracked black pepper. Toss to combine so that the tofu is mostly covered.
• Heat oil in a large skillet over medium heat. Once hot, add in the tofu and cook for about 10 minutes, tossing often so that it gets browned on all sides.* Once done, remove tofu from the skillet and set aside.
• To the same skillet, add in the orange juice mixture and cook over medium heat, stirring often, for 4 minutes. Once it starts to thicken, add the tofu pieces back into the skillet and cook for 1 more minute.
• Serve with rice or your favorite side and ENJOY!

CRISPY ORANGE TOFU

Steps:

• Press the tofu and then chop it into 1/2-inch cubes. (See notes for how to press tofu)
• Stir together the flax, water, cornstarch, and flour in a bowl until combined. Add the tofu (in batches works best) and thoroughly coat each piece. Use a fork to remove tofu pieces and gently tap on the bowl to remove excess batter. Add a tablespoon of additional water if the batter gets too thick.
• Place a skillet over medium to medium-high heat and add 1 tablespoon of vegetable oil. Place 2 to 3 sheets of paper towels on a plate on the counter near your skillet.
• Use tongs to place half of the batter-coated tofu in the heated oil. Allow space between each piece for all the sides to get browned. Cook the tofu on each side until browned. Place finished pieces of tofu on the paper towels to drain any excess oil.
• Add a little more oil to the pan and repeat with the remaining tofu.
• In a small bowl, stir together the orange coating ingredients.
• Return the tofu to the pan and add gently stir in the orange coating. Cook over medium heat until thickened, 1 to 2 minutes.
• Prepare the sticky orange sauce by combining all the ingredients in a medium microwave-safe bowl. Stir to combine. Heat in the microwave in 30-second increments until thickened. It shouldn't take very long. If it gets too thick, add a little hot water and stir to incorporate.
• Serve the tofu over brown rice with additional chopped green onions, sticky orange sauce, and sesame seeds. A side of steamed broccoli goes nicely with this dish too!