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Crispy Orange Tofu

This Orange Tofu is a delicious Asian inspired vegan meal. Crispy golden tofu is tossed in a sweet and spicy glaze made with freshly squeezed navel orange juice.

Course Main Course
Cuisine American, Chinese
Keyword crispy tofu recipe, orange tofu recipe, vegan tofu recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 250 kcal
Author Denisse

Ingredients

  • 3  garlic cloves finely minced
  • 1 2- inch piece ginger minced
  • Zest of 1 navel orange
  • 1 1/2 cups  fresh squeezed orange juice
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon crushed red chili flakes
  • 1 14 ounce block firm or extra firm tofu
  • 3 tablespoons vegetable oil
  • Pinch of salt
  • 1/4 cup scallions chopped
  • 1 tablespoon sesame seeds

Instructions

  1. Whisk together garlic, ginger, orange zest, orange juice, soy sauce, rice vinegar, lemon juice, cornstarch and chili flakes in a medium bowl until combined.
  2. Gently press on tofu block using paper towels or a clean kitchen towel to remove as much much liquid as possible. Cut tofu into 1 inch cubes.
  3. Heat oil in a large skillet over medium heat. When oil is hot, add tofu and cook until browned on each side. Tranfder to a paper towel lined plate to drain any excess oil. Sprinkle evenly with salt.
  4. Add the sauce to the pan on medium heat and cook for 1-2 minutes. Sauce will thicken slightly. Add the tofu back to the pan and toss with the sauce until well coated.
  5. Top with scallions and sesame seeds and serve over steamed rice with a side of your favorite vegetable.

Recipe Notes

Top tips for making Crispy Orange Tofu

  • Don’t be tempted to turn the tofu before a golden crust has developed otherwise the tofu may stick to the pan. Once crispy it should be easy to flip.
  • The orange sauce gets a little kick from crushed red pepper flakes. If you are sensitive to spice, try cutting the amount in half or omitting for mild to no spiciness.
  • Instead of cornstarch, you can substitute arrowroot starch or tapioca starch to thicken the sauce.
  • The sauce cooks and thickens quickly, within a couple of minutes, so it’s a good idea to have anything else that you might be serving with this dish (such as rice or vegetables) ready to go beforehand.
  • Fresh scallions and sesame seeds make a great garnish!