Crispy Orange Tofu

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Crispy Orange Tofu
Feel free to substitute the tofu for seitan or faux chicken strips.
  • 1 (14 oz) block extra-firm tofu, cubed
  • 1/3 cup cornstarch
  • 1 cup oil for frying
  • 1/2 cup water
  • 1 heaping tablespoon cornstarch
  • 1/2 cup orange juice
  • zest from 1 medium orange
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 1/4 cup white vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ginger paste
1. Drain tofu and pat dry. Pour cornstarch into a wide shallow dish and toss tofu to coat. Allow tofu to sit in cornstarch while you prepare the sauce.2. Combine water and cornstarch. Whisk in the rest of the sauce ingredients.3. Heat sauce ingredients to a boil over medium heat, stirring occasionally. Reduce heat and allow to simmer until sauce reaches desired thickness. (This happens fast so keep an eye on it.)4. Heat 1/4" of oil in a skillet over medium heat. Add tofu and pan-fry until light golden-brown, flipping tofu every few minutes to crisp all sides. Set aside on a paper towel to blot excess oil. (Hold in a 200¬įF oven to keep crisp if planning to serve later.)5. Toss crispy tofu with desired amount of sauce. (You will most likely have extra sauce. This can be saved in an airtight container and used later.)Note: If you think you'll have leftovers, keep the tofu and sauce separate until you serve it. The tofu can be crisped again in an oven or air-fryer later.
Yield: 2 servings, plus extra sauce