Grounded Chow

Crispy Orange Tofu

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Crispy fried tofu coated in a sweet and spicy orange sauce….ZOMG. Paired with roasted veggies, this is meal is so satisfying and much fresher than any takeout option.

I’m not going to say this meal is light… but it does have a super light and fresh taste from the fresh orange! I could eat roasted broccoli all day long, but feel free to use whatever veggies are your favorite! It can be super versatile. I love roasting my veggies because I can just toss them in the oven and not have to think about them again until they are ready.

There really is nothing better than fresh orange juice. I used two oranges to get a half cup of orange juice, then sipped on the rest while I cooked. Make sure you zest the orange before you start squeezing!

I’ve tried many different methods to get crispy tofu, but this method is fool proof and so easy. If you cook it enough, the tofu stays crispy even when covered in sauce. The key in getting your tofu perfect is making sure you press all the water out! I use the EZ Tofu Press because it actually is easy and then I can avoid wasting a bunch of paper towels, but you can also just put heavy objects on top of it, like a cast iron skillet.

I hope you love this as much as I do. You won’t ever need takeout again.

 

If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow! 

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Crispy Orange Tofu

Crispy fried tofu coated in a sweet and spicy orange sauce, paired with roasted veggies. This meal is so satisfying and much fresher than any takeout option. Inspired by the old days of Panda Express orange chicken for me.
Course Main Course
Cuisine Asian
Keyword crispy tofu, takeout, tofu, vegan
Servings 4 people

Ingredients

  • 1 brick of tofu pressed, then cut into cubes
  • 1 1/2 Tbs cornstarch
  • 1/2 cup orange juice
  • 1/4 tsp orange zest
  • 2 Tbs soy sauce
  • 1 Tbs brown sugar
  • 1 Tbs rice vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp grated ginger
  • 1 clove of garlic minced
  • 1-2 Tbs sriracha depending on spice level
  • 1/2 tsp red pepper flakes less if you want to cut the spice
  • 1/2 Tbs cornstarch
  • 1 red bell pepper, sliced
  • 1 head of broccoli, cut into bite size pieces
  • 1 small white onion, sliced
  • 1 cup uncooked jasmine rice
  • 2 Tbs olive oil
  • 4 Tbs canola oil for frying
  • salt and pepper
  • 1 green onion to garnish
  • 2 Tbs seasame seeds to garnish

Instructions

  • Preheat your oven to 425 degrees.
  • Prepare your rice according to package instructions.
  • Toss your broccoli, red pepper and onion on a baking sheet in olive oil, then season with salt and pepper. Roast veggies in preheated oven for about 20 minutes until crispy and brown, shaking them halfway through.
  • To make the sauce, whisk together orange juice, orange zest, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, red pepper flakes and cornstarch in a mixing cup. Make sure all the cornstarch is dissolved into the sauce. Pour sauce mixture into a skillet on medium-low heat. Whisk and let simmer, sauce will thicken as it cooks. If it gets too thick, slowly add water by the tablespoon until it reaches desired consistency.
  • Heat canola oil in another skillet or cast iron pan. While oil heats, spread your tofu cubes out on a large plate. Use your fingers or a sifter to cover tofu pieces in cornstarch. You want all the tofu cubes to be covered in a thin layer of cornstarch, but not too thick. Shake off any excess powder.
  • Once your oil is hot, carefully place tofu cubes in the pan. Let each side cook until brown and crispy, about 3-5 minutes per side. Try to get each angle of the cubes. Once crispy, remove from pan and place on paper towels or a cooling rack. After excess oil is drained, transfer tofu to the orange sauce, and mix until coated.
  • To serve, place tofu and roasted veggies on a bed of rice. Top with chopped green onion and sesame seeds. Enjoy!