Vegan Orange Tofu
This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 blocks Firm Tofu (14 oz, 400g each)
- 4 tablespoons Olive Oil
- 4 tablespoons Cornstarch
- 1/2 teaspoon Garlic Powder
- 3 tablespoons Orange Zest (from 1 orange)
- 1/2 teaspoon Salt
- 1 tablespoon Coconut Oil
- 3 Garlic Cloves (crushed or 1/2 teaspoon garlic powder)
- 1/4 teaspoon Ground Ginger (or 1 teaspoon fresh grated ginger)
- 1 cup Orange Juice
- 1/3 cup Soft Brown Sugar (up to 1/2 cup if you love it very sweet)
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 2 tablespoons Cornstarch
- 2-3 tablespoons Cold Water
- 1 1/2 cup Quinoa
- 2 tablespoons Scallions (finely chopped)
- 1 pinch Chili Flakes
Instructions
- 1
Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
- 2
Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
- 3
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
- 4
In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
- 5
Add the tofu chunks into the marinade and combine with a spoon.
- 6
Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
- 7
Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
- 8
Heat a large skillet or medium saucepan over medium-high heat.
- 9
Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
- 10
Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
- 11
Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
- 12
Toss the crispy hot tofu in the sauce until coated.
- 13
Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
- 14
Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.