Crispy Orange Tofu
User Reviews
5.0
3 reviews
Excellent
Crispy Orange Tofu
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Bring takeout home with this crispy orange tofu made of crispy tofu tossed in a sweet and tangy, sticky citrus sauce that’s easy, satisfying, and 100% vegan!
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Ingredients
Fried Tofu
- 4 tablespoons soy sauce
- 4 tablespoons cornstarch
- 2 pounds of super firm tofu cubed
- ¼ cup of high-heat oil plus more as needed
Orange Sauce
- 2 tablespoons of soy sauce
- 2 tablespoons rice vinegar
- 1 (11.5-ounce) bottle of orange juice with no pulp
- 1 tablespoon of brown sugar plus more to taste
- ¼ cup of water
- 2 tablespoons cornstarch
- 2 tablespoons of oil
- 1 tablespoon of ginger minced
- 2 garlic cloves minced
- ½ teaspoon of red pepper flakes
- 1 cup of green onion sliced and divided
Instructions
For the Fried Tofu:
- In a medium bowl, mix the soy sauce, cornstarch, and garlic powder. Then add the tofu cubes and coat well.
- Heat a large non-stick pan over high heat. Add the oil and spread it all over the pan.
- Once the oil is hot, lower the heat to medium and add the tofu in a single layer. Work in batches if your pan is not big enough.
- Cook each side for 2-3 minutes or until desired crispiness is achieved.
- Remove tofu from the pan and place them on a plate. Set aside
For the Orange Sauce:
- In a small bowl combine the soy sauce, rice vinegar, orange juice, and brown sugar. Mix well until the sugar is fully dissolved. Set aside.
- In a small cup mix the water and cornstarch. Mix well and set aside.
- In a large pan or wok, heat the oil over medium-low heat. Add the ginger, garlic, red pepper flakes, and ½ cup of green onions. Cook until fragrant.
- Add in the orange juice sauce mixture and bring to a light boil. Cook for 3 minutes.
- Add in the water and cornstarch mixture and mix until it begins to thicken.
- Add in the tofu, and mix until fully coated. Add the remaining of the green onions, mix, and serve.
Equipments used:
Notes
- Serve over rice or steamed broccoli.
- Serve over rice or steamed broccoli.
- Use the right tofu: Use super-firm or extra-firm tofu for the best texture (and so it holds its shape). Press it for 20-30 minutes if using the latter (guide to tofu pressing here).
- Don’t skip cornstarch: It helps produce a wonderfully golden-brown crisp coating for the tofu and thickens the sauce to a glossy, thick glaze.
- Adjust to taste: Try the sauce and adjust the sweetener, spice, & tang.
- To prevent sogginess: Cook the tofu and sauce separately, combining them only when serving.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
31g
(10%)
Protein
21g
(42%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Sodium
1663mg
(69%)
Potassium
661mg
(19%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
487IU
(10%)
Vitamin C
46mg
(51%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 1663mg | 69% |
| Potassium | 661mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 46mg | 51% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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