Crispy Orange Tofu
A delightful dish of crispy tofu coated in a zesty orange sauce, perfect for a cozy dinner or a vibrant feast with friends.
Ingredients
Tofu Preparation
- 14 oz extra-firm tofu Pressed and cut into cubes
- 2 tbsp cornstarch For coating the tofu
- 2 tbsp oil For frying
Sauce Ingredients
- 1/2 cup orange juice Freshly squeezed for best flavor
- 2 tbsp soy sauce or tamari For depth of flavor
- 1 tbsp maple syrup For natural sweetness
- 1 tbsp rice vinegar Adds acidity to the sauce
- 1 tbsp sriracha sauce For a spicy kick
- 2 cloves garlic Minced for flavor
- 1 tbsp ginger Minced for warmth
- 1 tbsp water To dissolve cornstarch
Serving Ingredients
- 2 cups brown or white rice Cooked according to package instructions
- 2 tbsp green onion Chopped for garnish
- 1 tbsp sesame seeds For garnish and nutty finish
Instructions
Preparation
- Press the tofu for 15 minutes to eliminate excess moisture.
- Cook rice according to package instructions.
Frying the Tofu
- Slice the pressed tofu into 1-inch cubes and toss them with cornstarch to coat.
- Heat oil in a pan over medium-high heat and fry the tofu for 2-3 minutes per side until golden brown. Transfer to a plate and pour off any leftover oil.
Making the Sauce
- In a bowl, whisk together orange juice, soy sauce, maple syrup, rice vinegar, sriracha, garlic, and ginger.
- In a separate bowl, mix cornstarch with water.
- Reheat the pan on medium heat, pour in the orange sauce and bring to a boil.
- Once bubbling, stir in the cornstarch mixture and cook until sauce thickens.
Combining
- Gently add the fried tofu into the sauce, tossing to coat evenly.
Serving
- Divide the orange tofu among serving bowls with cooked rice, garnishing with green onion and sesame seeds.
Notes
For a crispier tofu, ensure it's pressed well. Fry in batches if needed to avoid steaming. Adjust sweetness and spice in the sauce to taste. Add veggies for extra nutrition.