Orange Lacquered Tofu
Bring vibrant flavors to your dinner table with Orange Lacquered Tofu, a dish that's as stunning as it is delicious. This recipe transforms extra-firm tofu into golden, crispy bites that are luxuriously coated in a glossy orange sauce made from freshly squeezed orange juice, soy sauce, and a touch of maple syrup for natural sweetness. Infused with the warm aromatics of garlic and ginger, this dish strikes the perfect balance of tangy, savory, and sweet. Garnished with sesame seeds and fresh green onions, it's visually appealing and bursting with flavor. Ready in just 40 minutes, this versatile recipe pairs beautifully with steamed rice, quinoa, or sautéed vegetables, making it an easy yet sophisticated option for weeknight meals or entertaining guests. Whether you're fully plant-based or simply exploring meatless options, this orange-glazed tofu recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 block (about 400g) Extra-firm tofu
- 3 tablespoons Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 0.5 cup Orange juice (freshly squeezed if possible)
- 2 tablespoons Soy sauce
- 2 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cornstarch (for sauce slurry)
- 1 tablespoon Water (for sauce slurry)
- 1 tablespoon Sesame seeds (for garnish)
- 2 stalks Green onion (sliced, for garnish)
Instructions
Press the tofu by wrapping it in a clean kitchen towel, placing it under a heavy object (like a skillet or cookbook), and letting it sit for 15 minutes to remove excess moisture.
Once pressed, cut the tofu into bite-sized cubes and pat them dry with a paper towel.
In a medium bowl, toss the tofu with 3 tablespoons of cornstarch, salt, and black pepper until the cubes are evenly coated.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and pan-fry for 3-4 minutes on each side, or until golden and crispy. Transfer the tofu to a plate lined with paper towels and set aside.
In a small saucepan, combine the orange juice, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger. Stir well and bring the mixture to a gentle simmer over medium heat.
In a small bowl, whisk together 1 teaspoon of cornstarch and 1 tablespoon of water to form a slurry. Slowly whisk the slurry into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Add the crispy tofu to the saucepan with the orange sauce. Gently toss to coat the tofu evenly with the sauce.
Transfer the orange lacquered tofu to a serving dish. Garnish with sesame seeds and sliced green onions before serving.
Serve immediately with steamed rice, quinoa, or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 9.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
