Description

This Crispy Orange Tofu recipe is a delicious vegan twist on the classic orange chicken, featuring firm tofu cubes fried to a golden crisp and tossed in a tangy, sweet, and slightly spicy orange sauce. Ready in just about an hour, it's perfect served over rice and garnished with green onions and toasted sesame seeds, making a flavorful main course for any occasion.

Ingredients

Scale

Tofu and Coating

1 block firm tofu, pressed
1 tablespoon soy sauce (or tamari)
Pinch of salt
Pinch of white pepper
2 tablespoons cornstarch
3 tablespoon avocado oil, for frying

Orange Sauce

2/3 cup orange juice
3 tablespoon + 1 teaspoon soy sauce (or tamari)
3 tablespoon brown sugar
2½ tablespoon rice vinegar
1 teaspoon orange zest (or zest of 1 small orange)
4 garlic cloves, finely minced
1 teaspoon grated ginger, packed
½ teaspoon red chili flakes
¼ cup warm water
1 tablespoon cornstarch
2 teaspoon toasted sesame oil

Garnish

1/4 cup sliced green onions, for garnish (optional)
Toasted sesame seeds, for garnish (optional)

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Instructions

Press the tofu: Press the tofu for 30 minutes to 1 hour to remove excess moisture. Once pressed, cut into 1-inch cubes and transfer to a large bowl.
Season and coat: Add the soy sauce, salt, and white pepper to the tofu cubes and gently mix. Sprinkle half of the cornstarch over the tofu, mix lightly, then add the remaining cornstarch and mix again to evenly coat. Set aside.
Fry the tofu: Heat avocado oil in a large skillet over medium-low heat. Once hot, add the coated tofu cubes and fry them until golden brown on all sides. Remove tofu from the pan and set aside on a paper towel-lined plate to drain excess oil.
Prepare the sauce: In a small bowl, combine orange juice, 3 tablespoons soy sauce, brown sugar, rice vinegar, orange zest, 3 minced garlic cloves, grated ginger, red chili flakes, and 1 teaspoon soy sauce. Stir well and set aside.
Sauté aromatics: In the same skillet used for frying, add a little oil if needed and sauté the remaining 1 minced garlic clove with ginger, red chili flakes, and a pinch of salt over medium heat until fragrant, about 2-3 minutes.
Cook the sauce: Pour the orange sauce mixture into the skillet and bring it to a boil.
Thicken the sauce: In a small bowl, whisk together warm water and 1 tablespoon cornstarch until smooth. Slowly add this slurry to the simmering sauce, whisking constantly. Allow the sauce to simmer and thicken, stirring often, for about 6-8 minutes.
Toss the tofu: Add the fried tofu back into the skillet with the sauce. Drizzle toasted sesame oil over the top and gently toss to combine, ensuring all tofu pieces are coated. Taste and adjust salt if needed.
Serve: Serve the crispy orange tofu hot over rice. Garnish with sliced green onions and toasted sesame seeds if desired. Enjoy!

Notes

This recipe is a vegan version of the classic orange chicken, substituting tofu for a delicious plant-based protein.
Pressing the tofu well is essential to get a crispy texture when frying.
Use avocado or any neutral oil with a high smoke point for frying to achieve a nice crunch.
If you prefer a spicier dish, increase the amount of red chili flakes according to taste.
Leftover tofu and sauce can be stored separately in an airtight container in the refrigerator for up to 3 days.
Serve with steamed rice or your favorite grain to make a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 15 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 0 mg