Spicy Orange Tofu Recipes

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VEGAN ORANGE TOFU



Vegan Orange Tofu image

This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.

Provided by Carine Claudepierre

Categories     Dinner

Time 1h10m

Number Of Ingredients 18

2 blocks Firm Tofu (14 oz, 400g each)
4 tablespoons Olive Oil
4 tablespoons Cornstarch
1/2 teaspoon Garlic Powder
3 tablespoons Orange Zest (from 1 orange)
1/2 teaspoon Salt
1 tablespoon Coconut Oil
3 Garlic Cloves (crushed or 1/2 teaspoon garlic powder)
1/4 teaspoon Ground Ginger (or 1 teaspoon fresh grated ginger)
1 cup Fresh Orange Juice
1/3 cup Soft Brown Sugar (up to 1/2 cup if you love it very sweet)
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
2 tablespoons Corn Starch
2-3 tablespoons Cold Water
1 cup Jasmine Rice
2 tablespoons Scallions (finely chopped)
1 pinch Chili Flakes

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.

Nutrition Facts : ServingSize 1 serving, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g

SPICY VEGAN MANGO AND TOFU STIR-FRY



Spicy Vegan Mango and Tofu Stir-Fry image

This is a vegan sweet and spicy tofu stir fry that was inspired by a dish I get at my local Thai restaurant. I've been working through this recipe for several years now but finally have created something I love. Ensuring all of the ingredients are thinly cut results in uniform cooking as well as a crunchy and addictive texture. This recipe also works great with chicken if tofu isn't your thing!

Provided by Curran

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 20

1 (8 ounce) can diced pineapple, undrained
½ cup vegetable broth
1 mango - peeled, seeded and diced
1 habanero pepper, stemmed, or more to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cloves garlic
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
½ teaspoon ground turmeric
1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips
1 tablespoon cornstarch, or as needed
2 tablespoons vegetable oil
3 stalks celery, cut into very thin strips
2 large carrots, cut into thin strips
2 mangos - peeled, seeded, and cut into thin strips
2 green chile peppers, cut into very thin strips
salt to taste
1 tablespoon chopped fresh cilantro, or to taste
1 tablespoon chopped scallions, or to taste

Steps:

  • Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
  • Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
  • Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
  • Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
  • Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 44.6 g, Fat 11.6 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 834.5 mg, Sugar 32.5 g

CRISPY ORANGE TOFU



Crispy Orange Tofu image

Enjoy this easy and delicious Orange Tofu with Sticky Orange Sauce rather than calling out for takeout. You'll enjoy the food and how you feel too!

Provided by Marly McMillen

Categories     Main Course

Time 35m

Number Of Ingredients 18

14 ounce package extra firm tofu, (drained and pressed dry (see notes))
1 tablespoon ground flaxseed
¾ cup water
⅓ cup cornstarch
⅓ cup flour ((all-purpose or gluten-free))
1 tablespoon vegetable oil ((toasted sesame oil, olive oil))
2 tablespoons vegetable oil ((sesame, toasted sesame, or olive oil))
2 teaspoons garlic powder
½ cup chopped green onions
zest of 1 orange ((about 1 tablespoon))
2 tablespoons soy sauce ((for gluten-free use tamari or coconut aminos))
1 tablespoon rice vinegar
1 tablespoon agave syrup ((substitute maple syrup))
¼ cup orange juice ((the juice of one orange from the zest above))
1 tablespoon cornstarch
½ cup water
1 tablespoon agave syrup ((or maple syrup))
2 tablespoons soy sauce ((for gluten-free use tamari or coconut aminos))

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!

Nutrition Facts : Calories 301 kcal, Carbohydrate 35 g, Protein 11 g, Fat 13 g, SaturatedFat 9 g, Sodium 1077 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving

ORANGE BEEF-STYLE TOFU STIR-FRY



Orange Beef-Style Tofu Stir-Fry image

When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!

Provided by JACKSKELLINGTON

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

¼ cup vegetable oil for frying
¼ cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into strips
2 tablespoons soy sauce
½ cup orange juice
¼ cup warm water
1 tablespoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 carrots, sliced

Steps:

  • Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
  • In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
  • Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 23.3 g, Fat 15 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 499.8 mg, Sugar 7.6 g

SPICY ORANGE TOFU



Spicy Orange Tofu image

Recently came across this on the Internet and want to try it soon as I love sweet/spicy combinations. Note actual nutritionals are not adjusted for discarding the marinade. Total time does not include marinading time. Posting for the 2005 'Zaar World Tour.

Provided by justcallmetoni

Categories     Oranges

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb firm tofu
1 cup fresh orange juice
1/4 cup rice vinegar
1/3 cup soy sauce
1/4 cup canola oil
4 teaspoons dark sesame oil
3 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
2 green onions, cut into 1-inch strips
1/4 cup fresh cilantro, coarsely chopped
1 -2 fresh red chili pepper, seeded and cut into strips

Steps:

  • Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
  • In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
  • Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
  • Preheat oven to 350 degrees.
  • Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

Nutrition Facts : Calories 293.6, Fat 23.1, SaturatedFat 2.6, Sodium 1356.8, Carbohydrate 12.3, Fiber 1.8, Sugar 7.1, Protein 12.8

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