Orange chicken used to be the only Chinese food I would eat. I’d try other things, acknowledge they taste good, and then order orange chicken. Then I went vegan and it switched to orange tofu. I could not be stopped
I’ve since branched out but ultimately, I do crave orange tofu from time to time. Unfortunately for me, there are no good Chinese restaurants in my area. Fortunately for me, and for you, it’s incredibly easy and cheap to make.
You’ll want to juice your own oranges for this one. I know juicing sucks but it’s only two and I know you’re capable. You need that fresh fresh if you know what I mean. Plus you need the zest so no excuses, okay? Okay.
Crispy Tofu
- 1 package extra firm tofu
- 3 tbsp cornstarch
Orange Sauce
- 2 oranges zested and juiced
- 4 cloves garlic, minced
- 1 thumb ginger, grated
- 4 tbsp soy sauce
- 4 tbsp rice vinegar, unseasoned
- 4 tbsp brown or coconut sugar
- 2 tsp chili sauce
- 2 tbsp cornstarch
- Press excess liquid from tofu block. Cut into even bite sized pieces. Coat tofu in cornstarch, tapping off excess.
- Line baking sheet with parchment paper and spray with cooking oil. Line coated tofu on baking sheet and spray with cooking oil. Bake for 20 minutes.
- In a bowl, mix zest, juice, garlic, ginger, soy sauce, vinegar, sugar and chili sauce. Add to a pot over medium heat and bring to a low simmer.
- In a small bowl, mix cornstarch and 4 tbsp water to make a slurry. Whisk slurry into sauce and continue to mix while it thickens. Once thick, add tofu and coat.
- Serve warm over rice and garnish with sesame seeds and green onion if desired.