I love cooking with tofu because it fully absorbs whatever flavors you’re cooking with. I realized I usually make it with soy sauce or teriyaki sauce, and decided it was time to get out of my comfort zone a little. And this Crispy Orange Tofu does not disappoint.
This orange tofu tastes just orange chicken that you might get at a restaurant.
I love orange chicken, and there’s absolutely nothing wrong with eating it. But, if you’re looking for a plant-based version or just feel like experimenting at home, you have to make this ASAP (PS. if you’re wondering about the MSG in Chinese food, make sure to check out my blog post all about MSG here).
I made this recipe with both tofu and chicken, since Jordan is adamantly opposed to tofu. It came out really well with both. In fact, Jordan even said it’s one of his favorite recipes I’ve ever made, which says a lot, since I cook all the time.
I love this orange tofu paired with fluffy brown rice and roasted broccoli. It brings all the flavor you’d get at a restaurant, but in the comfort of your own home. What more could you ask for?!
Tofu
Wrap the tofu in a paper towel or kitchen towel. Place on a plate with something heavy on top (like a pan or heavy bowl) to drain the water out for at least 15-20 minutes.
Once the water is drained, slice the tofu in half vertically and then cut into 1-inch cubes and set aside.
Prepare the sauce
To prepare the orange sauce – add garlic, orange juice, honey, red wine vinegar, soy sauce, chili garlic sauce and cornstarch to a large bowl and mix well. Set aside.
For a spicier sauce, use more chili garlic sauce. I only used a little because I can’t handle too much spice.
Cook until browned
Add olive oil to a large pan over medium high heat. Add tofu and let cook until browned on all sides, stirring occasionally to turn tofu over. It should take about 10-12 minutes.
Optional: remove tofu from the pan and place on a paper towel to remove some excess oil. Put tofu back in pan when done.
Stir
Add sauce to the pan, stirring constantly and making sure sauce is spread evenly over the tofu. The sauce will start to thicken considerably after about 5 minutes. Serve immediately.
Notes
- Tofu: Make sure to use extra firm tofu. It holds up the best. Pressing the water out beforehand (even for a few minutes) helps a lot too.
- Substitutions: If you’d prefer, try this recipe with chicken or beef instead. Cut the meat into 1-inch pieces and cook until just about cooked through. Add the sauce and then let the meat finish cooking while the sauce thickens.
- Storage: Store the tofu in an airtight container in the fridge. The sauce will congeal in while stored. To reheat, place in a saucepan over low heat and cook, stirring frequently, until the sauce thins. You can also add a little bit of water to help it thin too.
Ingredients
- 16 oz. extra firm tofu
- 1 tablespoon minced garlic
- 1/2 cup orange juice
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1/4 cup low sodium soy sauce
- 2 teaspoons chili garlic sauce
- 4 tablespoons cornstarch
- 1 tablespoon olive oil
Instructions
- Press water out of tofu by wrapping tofu with paper towels or a kitchen towel and setting on a plate. Set a heavy object, like a pan, on top. Let water press for at least 20 minutes.
- Once water is drained from tofu, cut into 1-inch cubes and set aside.
- Prepare sauce: add garlic, orange juice, honey, red wine vinegar, soy sauce, chili garlic sauce and cornstarch to a large bowl and mix well. Set aside.
- Add olive oil to a large pan over medium high heat. Add tofu and let cook until browned on all sides, stirring occasionally to turn tofu over. It should take about 10-12 minutes.
- Optional: remove tofu from the pan and place on a paper towel to remove some excess oil. Put tofu back in pan when done.
- Add sauce to the pan, stirring constantly and making sure sauce is spread evenly over the tofu. The sauce will start to thicken considerably after about 5 minutes. Serve immediately.
