Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Orange Tofu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free, Vegan, Vegetarian

Description

This Best Orange Tofu recipe features extra firm tofu roasted to crispy perfection and coated in a zesty, sweet, and tangy orange sauce made entirely from scratch. Naturally vegan, gluten free, and packed with bold flavors from fresh orange juice, zest, ginger, and garlic, this dish offers a delightful balance of sticky sweetness and vibrant acidity without any tofu pressing required. Perfect served hot over rice and garnished with scallions and sesame seeds for a wholesome, satisfying Chinese-inspired main course.

Ingredients

Orange Sauce

  • 3/4 cup freshly squeezed orange juice
  • 3 Tbsp shoyu or tamari
  • 3 Tbsp maple syrup
  • 1 Tbsp apple cider vinegar
  • 3 garlic cloves, grated
  • 1 inch ginger root, peeled and grated
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 1 pinch red chili flakes
  • Zest from 1 orange plus 2-3 inches orange peel (no pith)
  • 2-3 dried red chiles (optional for heat)

Roasted Tofu

  • 14 oz block extra firm tofu (do not press)
  • 2 Tbsp nutritional yeast
  • 1 tsp granulated onion
  • 1 tsp sweet paprika
  • 2 Tbsp shoyu or tamari
  • 2 Tbsp olive oil
  • 1 tsp maple syrup or brown sugar
  • 1 Tbsp tapioca starch/flour

Garnish and Optional Add-Ins

  • Scallions, sliced at an angle
  • Sesame seeds
  • 8 oz canned water chestnuts (optional)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside, ready for roasting the tofu.
  2. Prepare the Tofu: Drain the tofu, then break it into roughly 1-inch irregular bite-sized pieces directly into a large bowl. Do not press the tofu, as retaining moisture helps it steam internally and crisp on the outside during roasting.
  3. Season the Tofu: Sprinkle the tofu pieces with nutritional yeast, sweet paprika, and granulated onion powder. Pour in the shoyu, olive oil, and maple syrup or brown sugar. Gently toss using a flat spatula, coating all tofu pieces evenly, taking care not to break them up further.
  4. Add Tapioca Starch: Sprinkle the tapioca starch over the tofu and give another gentle toss to ensure all pieces are lightly coated.
  5. Roast the Tofu: Spread the seasoned tofu evenly on the prepared baking sheet. Roast in the oven for 15 minutes, then gently toss the tofu and roast for another 15 minutes until golden and crisp. For a firmer center, you can roast an additional 5 minutes, but avoid overcooking to prevent dryness.
  6. Mix Sauce Ingredients: About 5 minutes before the tofu finishes, whisk together the orange juice, shoyu, maple syrup, apple cider vinegar, grated garlic and ginger, toasted sesame oil, cornstarch, and red chili flakes in a bowl, excluding the orange peel strips and dried red chiles.
  7. Cook the Sauce: Transfer the sauce mixture to a large pan, add the orange zest, peel, and dried red chiles if using, then bring to a boil. Lower the heat and simmer for a couple of minutes until the sauce thickens slightly. Be careful not to reduce the sauce too much to maintain the right consistency.
  8. Combine Tofu with Sauce: Add the roasted tofu to the pan with the sauce and toss to coat evenly. Let it simmer for about a minute until the sauce thickens further and sticks beautifully to the tofu. At this stage, you may add drained canned water chestnuts if desired.
  9. Garnish and Serve: Serve the orange tofu hot over cooked rice, garnished with thinly sliced scallions, sesame seeds, and additional red chili flakes if preferred.

Notes

  • DO NOT PRESS the tofu. Using an extra firm block and keeping its moisture helps create steam inside during roasting, yielding a crispy exterior without a dry center.
  • Freshly squeezed orange juice yields the best flavor for the sauce, but pulp-free bottled juice is an acceptable substitute.
  • Both orange zest and peel add critical zesty depth and complexity to the sauce. The zest contributes significantly to the unique flavor.
  • While best enjoyed immediately to maintain crispiness, leftovers can be refrigerated for up to 5 days and reheated in a skillet or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Chinese

Find it online: https://myeasyplate.com/best-orange-tofu-recipe/