Description
A simple and delicious recipe for crispy Orange Tofu with a bright, zesty glaze. Perfect for a quick weeknight meal.
Ingredients
Scale
- For the Tofu:
- 1 block (14-16 ounces) extra-firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Vegetable oil for pan-frying
- For the Orange Sauce:
- 1/2 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Optional: Pinch of red pepper flakes
- For Serving (Optional):
- Cooked rice
- Steamed vegetables
Instructions
- 1. Press tofu for at least 30 minutes. Cut into 1-inch cubes.
- 2. Toss tofu with soy sauce and sesame oil, then coat evenly with cornstarch.
- 3. Heat vegetable oil in a skillet over medium-high heat. Pan-fry tofu in batches until golden brown and crispy on all sides. Remove and drain on paper towels.
- 4. In a saucepan, whisk together orange juice, soy sauce, rice vinegar, maple syrup, ginger, and garlic. Simmer for 2-3 minutes.
- 5. Gradually whisk in the cornstarch slurry until the sauce thickens to a glaze.
- 6. Add the crispy tofu back to the skillet with the sauce and toss gently to coat. Cook for 1-2 more minutes.
- 7. Serve immediately over rice with steamed vegetables, garnished with sesame seeds and green onions if desired.
Notes
Store any leftover Orange Tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results to regain crispiness. Avoid microwaving if possible. Leftovers can be used in fried rice, salads, or stir-fries.
- Prep Time: 45 minutes (includes pressing time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 750mg
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g