Vegan Orange Tofu
Discover how to make vegan orange tofu with crispy tofu and a sweet, tangy glaze. A simple, delicious plant-based recipe.
Ingredients
- 1 block firm tofu 14 oz, pressed and cubed
- 3 tbsp cornstarch for coating
- 2 tbsp sesame oil or vegetable oil
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1-2 tbsp maple syrup adjust to taste
- 1- inch piece of fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp cornstarch for thickening sauce
Optional garnish:
- sesame seeds chopped green onions, cilantro
Instructions
- Press the tofu: Wrap it in a clean towel or paper towel, then place a heavy object, such as a cast-iron skillet, on top to squeeze out the moisture. Allow it to rest for 15–20 minutes to drain any extra moisture. Once pressed, cut it into bite-sized cubes.
- Prepare the tofu coating: In a small bowl, toss the cubes with 3 tablespoons of cornstarch and a pinch of salt. Make sure each piece is evenly coated.
- Make the orange sauce: In a small bowl, combine the orange juice, orange zest, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic. In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry, then stir this into the sauce mixture.
- Cook the tofu: Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes in batches, frying them until golden and crispy, about 3–4 minutes per side. Remove the tofu from the pan and set it aside temporarily.
- Thicken the sauce: Pour the prepared orange sauce into the same pan and simmer. Allow the sauce to simmer for 2–3 minutes until it thickens and develops a glossy finish.
- Combine tofu and sauce: Return the crispy cubes to the pan and gently toss them in the sauce until evenly coated. Cook for 1–2 minutes, allowing the tofu to soak up the sauce.
- Serve and garnish: Serve the tofu over steamed rice or noodles, and garnish with sesame seeds, chopped green onions, and cilantro if desired.
Notes
- Add some red pepper flakes for a little kick in the sauce for extra flavor.
- For crispy tofu: Press the tofu for at least 15–20 minutes to remove as much moisture as possible for the crispiest result.
- Storage: Keep leftovers in an airtight container in the fridge, where they’ll stay fresh for 3–4 days. To reheat, warm them in a skillet or microwave for the best texture and flavor.