Vegan Orange Tofu Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
193 kcal
-
Course
Main Course
-
Cuisine
Asian, Vegan, gluten-free
Vegan Orange Tofu Recipe
Description
The tofu is pressed, cubed, and coated in a mixture of cornstarch, flour, salt, garlic powder, and pepper to develop a crispy exterior when baked at 400°F (205°C) for up to 35 minutes. It’s shaken halfway through baking to ensure even crisping. Meanwhile, the orange sauce is prepared by simmering garlic, ginger, soy sauce, vinegar, orange juice, maple syrup, and sriracha, then thickened with a cornstarch slurry for a glossy finish.
Once the tofu is baked, it’s combined with the thickened orange sauce and served alongside broccoli, which can be blanched in the oven concurrently. The combination delivers a balance of crispy tofu coated in a tangy, sweet, and mildly spicy sauce with fresh vegetables for texture contrast. Scallions add a fresh, mild onion flavor as a garnish.
Variations include adding orange zest for extra citrus notes or substituting chickpea tofu for soy-free needs. The tofu can be pan-fried instead of baked for a different texture. Adjust sriracha amounts to control heat according to preference.
Ingredients
- 14 oz tofu pressed for 15 mins, then cubed, firm
- 2 tbsp cornstarch divided
- 1 tsp flour (rice flour for crispier or all purpose)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- white pepper or black pepper, a good dash
Orange Sauce:
- 4 garlic finely chopped, cloves
- 1 inch ginger , minced or 1 tbsp grated
- 2 tbsp soy sauce or use tamari to make gluten-free
- 2 tbsp white vinegar or rice vinegar
- 1 cup orange juice preferably fresh
- 3 tbsp maple syrup , or use sugar
- 1/4 cup water or broth
- 1.5 tbsp cornstarch , 2 tbsp for thicker sauce
- 1 tsp Sriracha or other hot sauce
- 1/8 tsp salt
Instructions
- Line a stoneware baking dish with parchment or grease. Preheat the oven to 400 deg F(205 C).
- Add cubed tofu to a large bowl. Sprinkle 1 tbsp cornstarch, flour, salt, garlic, and pepper. Close the top of the bowl with a plate or lid and shake to coat. Add more cornstarch and shake again.
- Spread in the stoneware dish. Bake at 400 deg F for 25 to 35 mins. Give the tofu a shake at the 20-minute mark.
- Blanch the broccoli if using. (Tip: I put it in a deep baking dish with water in the oven for 15 -20 mins. Take it out when moving the tofu around).
- Combine all the ingredients for Orange Sauce, except water and cornstarch in a saucepan. Cook over medium heat to bring to a boil. Mix cornstarch in the water well and add into the simmering sauce. Mix and Cook for another 2 mins to thicken. Stir well for even thickening. Taste and adjust salt, sweet, flavor.
- Add the baked tofu to the sauce and toss to coat. Take off heat. Serve with the broccoli, garnished with scallions, pepper flakes, over rice or grains.
Notes
- Adding orange zest to the sauce enhances the citrus flavor.
- Increase sriracha for more spiciness or omit for a milder sauce.
- For soy-free version, use chickpea tofu coated in cornstarch and pan-fried instead of baked.
- The recipe is based on a single serving, excluding rice and broccoli.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Sodium | 540mg | 23% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 32.8mg | 36% |
| Calcium | 153mg | 15% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
