ObiHomemade Orange Tofu Recipe To Try
Orange tofu is a perfect replacement for orange chicken and the best thing about it, in my opinion is that you actually miss nothing with it. When done right as in this my recipe, orange tofu feels great, crispy and really tasty.
To make you orange tofu really stand out and feel great, you must ensure that all of the moisture in your tofu has been pressed out before cooking. This is important because tofu is packed in water and you don’t want the water to dilute the rich flavors. Also, excess moisture would make cooking take a little longer than it should. Pressing removes excess moisture so the tofu can crisp up properly instead of steaming in the pan.
The other part that makes orange tofu great is the sauce. My steps for ensuring the sauce is perfect is contained in the below recipe card.
Homemade Orange Tofu Recipe
Equipment
- Sharp knife
- Cutting board
- Large non-stick skillet or wok
- Small saucepan (optional)
- Measuring cups and spoons
- Spatula
Ingredients
For the Tofu:
- 2 blocks 14 oz extra-firm tofu pressed and cubed
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons neutral oil such as avocado or vegetable oil
For the Orange Sauce:
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons soy sauce
- 3 tablespoons maple syrup or agave
- 2 tablespoons rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sriracha optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water make it slurry
Optional for Garnish:
- Sliced green onions
- Sesame seeds
- Steamed broccoli
- Cooked jasmine or brown rice
Instructions
Press the tofu:
- Remove the tofu from its packaging and drain excess liquid. Wrap it in clean kitchen towels and place something heavy on top (like a cast-iron skillet). Press for at least 15 minutes to remove as much moisture as possible. This step is essential for achieving crispy tofu.
Prepare the tofu coating:
- Once pressed, cut the tofu into 1-inch cubes and place them in a bowl. Gently toss with soy sauce to lightly season. Sprinkle cornstarch over the cubes and toss again until each piece is evenly coated. The cornstarch will help create a golden, crispy exterior when cooked.
Cook the tofu:
- Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Avoid overcrowding the pan—cook in batches if necessary. Let the tofu cook undisturbed for 3–4 minutes per side, turning occasionally, until all sides are golden brown and crispy. This process should take about 12–15 minutes total. Remove the tofu from the skillet and set aside.
Make the orange sauce:
- In a mixing bowl, whisk together the orange juice, orange zest, soy sauce, maple syrup, rice vinegar, garlic, ginger, and sriracha (if using). Pour the mixture into the same skillet (or a small saucepan) over medium heat. Bring to a gentle simmer and allow it to cook for 3–4 minutes so the flavors meld together.
Thicken the sauce:
- Stir the cornstarch slurry again to ensure it’s fully combined, then slowly pour it into the simmering sauce while whisking continuously. Continue to cook for another 2–3 minutes until the sauce thickens to a glossy, slightly sticky consistency that coats the back of a spoon.
Combine and finish:
- Return the crispy tofu to the skillet and gently toss to coat each piece evenly in the orange sauce. Let it cook together for another 2–3 minutes so the tofu absorbs some of the sauce while maintaining its crisp edges.
Serve:
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice with a side of broccoli for a complete meal.
Nutrition
Obi
Jessica
