Description

This Crispy Orange Tofu recipe is a delicious vegan twist on classic orange chicken. It features firm tofu pressed and fried to golden crispiness, then coated in a tangy and sweet orange sauce with garlic, ginger, and a hint of chili. Finished with toasted sesame oil, green onions, and sesame seeds, it makes a perfect flavorful main dish served over rice.

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 tablespoons avocado oil, for frying

Orange Sauce

2/3 cup orange juice
3 tablespoons + 1 teaspoon soy sauce (or tamari)
3 tablespoons brown sugar
2½ tablespoons 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 teaspoons toasted sesame oil

Garnish (Optional)

¼ cup sliced green onions
Toasted sesame seeds

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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 tofu: Add 1 tablespoon soy sauce, a pinch of salt, and a pinch of white pepper to the tofu cubes and gently mix to combine. Sprinkle half of the 2 tablespoons cornstarch over tofu, mix gently, then add the rest of the cornstarch and mix again. Set aside.
Fry the tofu: Heat 3 tablespoons avocado oil in a large skillet over medium-low heat. Once hot, add the tofu pieces and fry until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate.
Prepare the sauce mixture: In a small bowl, combine 2/3 cup orange juice, 3 tablespoons plus 1 teaspoon soy sauce, 3 tablespoons brown sugar, 2½ tablespoons rice vinegar, 1 teaspoon orange zest, 4 minced garlic cloves, 1 teaspoon grated ginger, and ½ teaspoon red chili flakes. Stir well and set aside.
Sauté aromatics: Using the same skillet, add garlic, ginger, red chili flakes, and a pinch of salt. Add more oil if necessary. Sauté the mixture over medium heat until fragrant, about 2 to 3 minutes.
Cook the sauce: Pour in the prepared orange sauce mixture and bring it to a boil.
Thicken the sauce: In a small bowl, whisk together ¼ cup warm water with 1 tablespoon cornstarch until smooth. Slowly add this mixture to the boiling sauce while whisking. Let the sauce simmer, stirring often, until it thickens, about 6 to 8 minutes.
Combine tofu and sauce: Add the fried tofu pieces back into the skillet with the thickened sauce along with 2 teaspoons toasted sesame oil. Gently toss until tofu is evenly coated. Adjust salt to taste if needed.
Serve: Serve the crispy orange tofu hot, garnished with sliced green onions and toasted sesame seeds over a bed of steamed rice. Enjoy!

Notes

This recipe is a vegan alternative to classic orange chicken with crispy tofu.
Pressing the tofu well is essential for achieving a crispy texture.
Use avocado oil or other high smoke point oil for frying to ensure crispiness.
The sauce can be adjusted for sweetness or tanginess based on your preference.
Serve immediately for the best texture; tofu tends to soften if left sitting too long in the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 12 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 0 mg