Orange You Glad I Made Crispy Tofu
Bright, tangy, and delightfully crispy, "Orange You Glad I Made Crispy Tofu" is a plant-based twist on takeout-inspired comfort food that’s bursting with zesty flavor! This recipe transforms extra firm tofu into golden, crunchy perfection by coating it in cornstarch and pan-frying it to a beautiful crisp. The star of the dish is a luscious homemade orange sauce, featuring fresh orange juice, soy sauce, ginger, and a touch of maple syrup for natural sweetness. Finished with a sprinkle of sesame seeds and fresh green onions, this easy 35-minute recipe is perfect for weeknight dinners or meal prep. Serve it over steamed rice or alongside stir-fried veggies for a vibrant, restaurant-quality meal you’ll make again and again. This vegan-friendly dish is a showstopper for anyone craving bold flavors and crispy textures!
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Recipe Information
Ingredients
- 1 block Extra firm tofu
- 3 tablespoons Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 0.5 cup Fresh orange juice
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Maple syrup
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch (for sauce)
- 2 tablespoons Water
- 1 teaspoon Sesame seeds
- 2 stalks Green onions, sliced
Instructions
Remove the tofu from its packaging and press it to remove excess moisture. You can do this by placing the block of tofu between two plates and setting a heavy object (like a can) on top for 10-15 minutes. Pat it dry with a clean kitchen towel and cut it into 1-inch cubes.
In a medium-sized mixing bowl, toss the tofu cubes with 3 tablespoons of cornstarch, salt, and black pepper until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and cook for 4-5 minutes on each side, flipping carefully, until golden brown and crispy. Remove the tofu from the skillet and set it aside on a plate lined with paper towels.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the minced garlic and grated ginger for 1 minute until fragrant.
In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, and maple syrup. Add the mixture to the skillet and bring it to a gentle simmer.
In another small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water until smooth. Slowly stir the slurry into the orange sauce in the skillet, cooking for 2-3 minutes until the sauce thickens.
Add the crispy tofu back into the skillet, tossing to coat it evenly with the orange sauce.
Transfer the tofu to a serving dish and sprinkle with sesame seeds and sliced green onions for garnish.
Serve immediately with steamed rice or stir-fried vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 246 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.
