Crispy tofu tossed in sweet, tangy orange sauce for a flavorful, vegan-friendly Asian-inspired main dish.
# Ingredients:
→ Tofu Preparation
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil
→ Orange Sauce
05 - 1/2 cup freshly squeezed orange juice
06 - 2 tablespoons soy sauce (use tamari for gluten-free)
07 - 2 tablespoons maple syrup or agave syrup
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon tomato paste
10 - 2 cloves garlic, minced
11 - 1 tablespoon grated ginger
12 - 1 teaspoon orange zest
13 - 1 teaspoon sesame oil
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
→ Garnish
15 - 2 green onions, thinly sliced
16 - 1 teaspoon sesame seeds
17 - Orange zest, optional
# Directions:
01 - Press the tofu for at least 15 minutes to remove excess moisture, then cut into 3/4 inch cubes.
02 - In a mixing bowl, toss tofu cubes with cornstarch and salt until fully coated.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Arrange tofu in a single layer and fry, turning occasionally, until uniformly golden and crisp (about 8–10 minutes). Transfer to a paper towel-lined plate.
04 - In a separate bowl, whisk together orange juice, soy sauce, maple syrup, rice vinegar, tomato paste, garlic, ginger, orange zest, and sesame oil.
05 - Pour the orange sauce into the skillet and bring to a gentle simmer over medium heat.
06 - Stir in the cornstarch slurry; cook while stirring until the sauce is glossy and thickened, approximately 2–3 minutes.
07 - Return crispy tofu to the pan and fold gently to coat all pieces in the sauce. Cook for an additional 2 minutes until heated through.
08 - Distribute onto plates and garnish with sliced green onions, sesame seeds, and optional orange zest. Serve hot.
