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- 1 block (14 oz) firm tofu, pressed and cubed - 1/2 cup cornstarch for coating - 1/4 cup vegetable oil for frying - 1/2 cup fresh orange juice - 2 tablespoons soy sauce - 2 tablespoons maple syrup - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon orange zest - Sliced green onions - Sesame seeds When you make crispy orange tofu, each ingredient plays a key role. The firm tofu gives a nice bite. Pressing it removes extra water. This helps it get crispy when cooked. Next, cornstarch coats the tofu. It creates a crunchy shell when fried. The vegetable oil is perfect for frying. It gives a golden color and adds flavor. The orange sauce is where the magic happens. Fresh orange juice offers a bright taste. Soy sauce adds depth, while maple syrup brings sweetness. Grated ginger and minced garlic give it warmth. Rice vinegar adds tanginess, balancing the flavors. Sesame oil and orange zest round out the sauce, making it fragrant and rich. Finally, garnishing with green onions and sesame seeds adds color and texture. These topping choices elevate your dish. They make it look as good as it tastes. Each ingredient works together to create a dish that is both delicious and satisfying. {{ingredient_image_1}} Pressing the Tofu Press the tofu for at least 30 minutes. This helps remove extra moisture. Place a heavy object on the tofu to press it down. This step is key for crispiness. Cutting the Tofu into Cubes After pressing, cut the tofu into 1-inch cubes. Keep the pieces even for uniform cooking. This helps each cube crisp up just right. Tossing Tofu in Cornstarch In a shallow dish, add the cornstarch. Toss the tofu cubes in the cornstarch. Make sure each piece gets a nice layer. This coating will create a crunchy texture when fried. Frying the Tofu Until Crispy Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated tofu in a single layer. Fry for about 3-4 minutes on each side. Look for a golden brown color all around. Draining Excess Oil Once crispy, transfer the tofu to a plate lined with paper towels. This absorbs any extra oil. It keeps your tofu light and crisp. Combining Sauce Ingredients in a Saucepan In a small saucepan, mix the orange juice, soy sauce, maple syrup, grated ginger, minced garlic, rice vinegar, sesame oil, and orange zest. Cooking the Sauce Until Thickened Bring the mixture to a simmer over medium heat. Stir occasionally for 3-5 minutes. Cook until the sauce thickens slightly. It should be smooth and shiny. Tossing Tofu in the Orange Sauce Gently toss the crispy tofu in the orange sauce. Make sure every piece is well-coated. Let it sit for another minute to soak up the flavors. Transferring to Serving Dish Remove the tofu from heat. Transfer the glazed tofu to a serving dish. Garnishing with Green Onions and Sesame Seeds Garnish with sliced green onions and sesame seeds. This adds color and crunch. Enjoy your crispy orange tofu! - Proper Pressing of Tofu: Start by pressing the tofu for at least 30 minutes. This step removes excess moisture. You want dry tofu to get that crunch. Use a heavy pan or a tofu press. The drier the tofu, the crispier it will be. - Even Coating with Cornstarch: After cubing the tofu, toss it gently in cornstarch. Make sure each piece is fully coated. This helps create a nice crust when frying. Don't rush this step; it is key for the perfect texture. - Using Fresh Ingredients: Always opt for fresh orange juice and zest. Fresh ingredients add bright flavor. The taste will be much better than bottled juice. Fresh garlic and ginger also enhance the overall dish. - Adjusting Sweetness with Maple Syrup: Maple syrup gives a nice balance to the orange sauce. You can adjust the amount based on your taste. More syrup means a sweeter dish. Less syrup will give a more tangy flavor. - Maintaining Oil Temperature: Heat the oil well before adding the tofu. If the oil is not hot enough, the tofu will soak up too much oil. You want that crispy outer layer, not soggy tofu. Test the oil by dropping in a small piece of tofu. It should sizzle. - Avoiding Crowding the Skillet: Cook the tofu in batches. If you crowd the skillet, the pieces will steam instead of fry. This can lead to soggy tofu. Give each piece space to get crispy and golden. Pro Tips Press Tofu Well: Ensure the tofu is pressed thoroughly to remove excess moisture; this helps achieve maximum crispiness during frying. Use High Heat: Fry the tofu over medium-high heat to get that perfect golden-brown crust; too low of a heat will make it soggy. Let Sauce Thicken: Allow the sauce to simmer and thicken slightly before adding the tofu; this enhances the flavor and helps it adhere better. Garnish Generously: Don’t skimp on the garnishes like green onions and sesame seeds; they add freshness and a delightful crunch to the dish. {{image_2}} If you want to switch things up, tempeh makes a great choice. Tempeh has a nutty flavor and a thicker texture. You can also try other plant-based proteins like seitan or chickpeas. Each option gives a unique taste and texture to your dish. Do you like it spicy? Add chili flakes to the sauce for a kick. Just a pinch can make a big difference. You can also experiment with other citrus fruits. Lime or grapefruit juice adds a fun twist to the classic orange flavor. Pair your crispy orange tofu with rice or quinoa for a hearty meal. Both options soak up the sauce well, making each bite delicious. You can also add vegetables like broccoli or bell peppers. They not only enhance the meal but also add color and nutrition. To keep your crispy orange tofu fresh, store it in the fridge. Place the tofu in an airtight container. This helps keep moisture out and makes it last longer. It stays good for about three days. For best taste, eat it sooner rather than later. To reheat your tofu, use the oven for best results. Preheat the oven to 350°F (175°C). Place the tofu on a baking sheet. Heat for about 10 minutes. This method keeps it crispy. You can also use a skillet on medium heat. Just fry it for a few minutes until warm. You can freeze cooked tofu with sauce if you want to save it for later. First, let it cool completely. Then, place it in a freezer-safe bag. Remove excess air to prevent freezer burn. It can last up to three months. When ready to eat, thaw in the fridge overnight before reheating. No, soft tofu does not work well for this dish. Firm tofu holds its shape better when cooked. It also crisps up nicely, giving that perfect texture you want. If you use soft tofu, it may fall apart and won't achieve the desired crispiness. To keep your tofu crispy, follow these tips: - Press the tofu well to remove moisture. - Coat the tofu evenly with cornstarch. - Fry in hot oil without crowding the pan. - Drain the tofu on paper towels after frying. These steps help lock in the crispiness and flavor. Yes! To make this recipe gluten-free, use gluten-free soy sauce. You can find tamari, which is a great substitute. It offers the same rich flavor without gluten. Always check labels to ensure other ingredients are gluten-free too. If you don't have orange juice, try using other citrus juices. Lemon or lime juice adds a nice tang. For a sweeter option, you can use apple juice. Adjust the sweetness with a bit of maple syrup if needed. Crispy Orange Tofu lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. However, it may lose some crispiness over time. It’s best to eat it fresh for that perfect crunch. Crispy Orange Tofu is a fun dish to cook and eat. We covered key ingredients like firm tofu, cornstarch, and rich orange sauce. You learned how to prepare, fry, and combine these flavors. Tips included achieving the perfect crispiness and storing leftovers well. Remember, you can swap tofu for tempeh or adjust sauce flavors. Enjoy cooking this tasty meal and share it with others! Your kitchen can be a place for fun and delicious food.

Crispy Orange Tofu

A delicious and crispy tofu dish coated in a sweet and tangy orange sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 0.5 cup cornstarch
  • 0.25 cup vegetable oil (for frying)
  • 0.5 cup orange juice (freshly squeezed)
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon orange zest
  • to taste green onions, sliced (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • Begin by pressing the tofu for at least 30 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
  • In a shallow dish, add the cornstarch. Gently toss the tofu cubes in the cornstarch until they are well-coated and each cube is evenly dusted.
  • Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully add the cornstarch-coated tofu in a single layer. Fry for about 3-4 minutes on each side, or until all sides are golden brown and crispy. Remove tofu and place on a paper towel-lined plate to absorb any excess oil.
  • In a small saucepan, combine the orange juice, soy sauce, maple syrup, grated ginger, minced garlic, rice vinegar, sesame oil, and orange zest. Bring the mixture to a simmer over medium heat and cook for about 3-5 minutes, until the sauce thickens slightly.
  • Gently toss the crispy tofu in the orange sauce until each piece is well-coated. Allow the tofu to soak up some of the sauce for an additional minute.
  • Remove from heat and transfer the glazed tofu to a serving dish. Garnish with sliced green onions and sesame seeds for an extra touch.

Notes

Pressing the tofu helps achieve a crispy texture.
Keyword crispy, orange sauce, tofu, vegan