Orange You Glad I Made Crispy Tofu Recipes

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 YOU GLAD I MADE CRISPY TOFU?

Steps:

• In a small bowl, mix orange juice through coriander. Set aside.
• Fill a large, heavy-bottomed skillet with 1/2 inch of oil, heat over medium-high heat. While oil is heating, whisk together the cornstarch and salt in a small bowl. Dredge the tofu in the cornstarch mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off extra cornstarch before frying.
• The oil is hot enough when bubbles form around the handle of a wooden spoon inserted in the oil.Carefully place tofu in the oil and let fry until the bottom is golden and crisp *(don't fiddle with it too much). Flip tofu using a spatula or tongs and fry until the other side is golden and crisp. Remove and drain on paper towels.
• Heat a large skillet over medium-high heat (you could carefully pour out the used oil and wipe out the one used to fry the tofu) and add fried tofu and orange mixture. Let cook until the sauce bubbles down to a thick syrupy sauce. Turn off heat and mix in cilantro. Serve over rice.

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!