Another easy takeout recipe to satisfy your cravings! This NO FRY orange tofu recipe is flavorful and healthy, not to mention it’s easy to make. Orange Tofu is definitely the perfect weeknight dinner to add to your rotation.
Do I have to use tofu?
Nope 🙂 you can use any meat substitute of your choice; this recipe goes really well with crispy baked cauliflower as well!
Does the tofu get soft after pouring the sauce over it?
There are certain steps to make sure you pay close attention to if you want to avoid soggy tofu. Make sure you coat the tofu completely in the batter (the more, the better) and bake them for the exact amount – you want to make sure the tofu is crispy. Also, make sure you add the corn flour slurry AFTER you’ve let the sauce simmer for a couple of minutes – then add it. This will really help thicken the sauce. If the sauce isn’t a thick consistency, it will not stick to it.
Do I have to bake it?
If you want this to be completely oil free, then you can bake it or air fry it – either way works really well. If you are not concerned about making this oil free, then you can deep fry it as well.
NO FRY Orange Tofu
For the tofu:
- 1 block extra firm tofu
2 tbsp cornstarch
- 1 tbsp tamari
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
For the sauce:
- 1 cup freshly squeezed orange juice - I used a hand juicer
- 1/4 cup rice vinegar
- 2 tbsp tamari
- 1/4 cup coconut sugar
- 2 cloves garlic
- 1/4 tsp ground ginger
- 1 tsp chili paste
- 1 tbsp cornstarch + 1 tbsp water
- White rice
- Sesame seeds
- Chopped green onions
Preheat the oven to 435º and line a baking sheet with nonstick parchment paper
Start by pressing your tofu to remove all the moisture - you need to do this step if you want crispy tofu. You can use a tofu press or a heavy object
Cut your tofu into small cubes and transfer to a bowl
To your tofu, add the cornstarch, onion powder, garlic powder, tamari, and salt - mix well to make sure all the tofu is covered. Be gentle, so you don’t break the tofu
Transfer the tofu to the lined baking sheet and bake in the oven for 25 minutes - flipping halfway
While the tofu is baking, start making the sauce.
In a wok, add the orange juice, vinegar, tamari, coconut sugar, garlic, ground ginger, and chili paste. Mix well and bring to a rapid boil
Make the cornstarch slurry
Lower the heat and slowly mix in the cornstarch slurry while mixing.
Cook on low for another 2 minutes so the sauce thickens
Add the cooked tofu to the sauce and mix well to have all the tofu covered in the sauce
Serve over white rice and garnish with green onions and sesame seeds