Crispy Orange Tofu Recipes

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VEGAN ORANGE TOFU



Vegan Orange Tofu image

This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.

Provided by Carine Claudepierre

Categories     Dinner

Time 1h10m

Number Of Ingredients 18

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 Fresh 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 Corn Starch
2-3 tablespoons Cold Water
1 cup Jasmine Rice
2 tablespoons Scallions (finely chopped)
1 pinch Chili Flakes

Steps:

  • 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.
  • 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!
  • Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
  • In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
  • Add the tofu chunks into the marinade and combine with a spoon.
  • 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.
  • Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
  • Heat a large skillet or medium saucepan over medium-high heat.
  • 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.
  • 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.
  • 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.
  • Toss the crispy hot tofu in the sauce until coated.
  • Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
  • Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.

Nutrition Facts : ServingSize 1 serving, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g

CRISPY ORANGE TOFU



Crispy Orange Tofu image

Enjoy this easy and delicious Orange Tofu with Sticky Orange Sauce rather than calling out for takeout. You'll enjoy the food and how you feel too!

Provided by Marly McMillen

Categories     Main Course

Time 35m

Number Of Ingredients 18

14 ounce package extra firm tofu, (drained and pressed dry (see notes))
1 tablespoon ground flaxseed
¾ cup water
⅓ cup cornstarch
⅓ cup flour ((all-purpose or gluten-free))
1 tablespoon vegetable oil ((toasted sesame oil, olive oil))
2 tablespoons vegetable oil ((sesame, toasted sesame, or olive oil))
2 teaspoons garlic powder
½ cup chopped green onions
zest of 1 orange ((about 1 tablespoon))
2 tablespoons soy sauce ((for gluten-free use tamari or coconut aminos))
1 tablespoon rice vinegar
1 tablespoon agave syrup ((substitute maple syrup))
¼ cup orange juice ((the juice of one orange from the zest above))
1 tablespoon cornstarch
½ cup water
1 tablespoon agave syrup ((or maple syrup))
2 tablespoons soy sauce ((for gluten-free use tamari or coconut aminos))

Steps:

  • Press the tofu and then chop it into 1/2-inch cubes. (See notes for how to press tofu)
  • Stir together the flax, water, cornstarch, and flour in a bowl until combined. Add the tofu (in batches works best) and thoroughly coat each piece. Use a fork to remove tofu pieces and gently tap on the bowl to remove excess batter. Add a tablespoon of additional water if the batter gets too thick.
  • Place a skillet over medium to medium-high heat and add 1 tablespoon of vegetable oil. Place 2 to 3 sheets of paper towels on a plate on the counter near your skillet.
  • Use tongs to place half of the batter-coated tofu in the heated oil. Allow space between each piece for all the sides to get browned. Cook the tofu on each side until browned. Place finished pieces of tofu on the paper towels to drain any excess oil.
  • Add a little more oil to the pan and repeat with the remaining tofu.
  • In a small bowl, stir together the orange coating ingredients.
  • Return the tofu to the pan and add gently stir in the orange coating. Cook over medium heat until thickened, 1 to 2 minutes.
  • Prepare the sticky orange sauce by combining all the ingredients in a medium microwave-safe bowl. Stir to combine. Heat in the microwave in 30-second increments until thickened. It shouldn't take very long. If it gets too thick, add a little hot water and stir to incorporate.
  • Serve the tofu over brown rice with additional chopped green onions, sticky orange sauce, and sesame seeds. A side of steamed broccoli goes nicely with this dish too!

Nutrition Facts : Calories 301 kcal, Carbohydrate 35 g, Protein 11 g, Fat 13 g, SaturatedFat 9 g, Sodium 1077 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving

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