Crispy Orange Tofu

5 from 6 votes

This scrumptious Chinese-inspired orange tofu is made by smothering crispy pan-fried tofu chunks in a sweet, gingery orange sauce. Serve it with rice and steamed broccoli for a delicious dinner that can be ready in a flash!

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: Chinese

Servings:

Calories: 335kcal

Author: Alissa

Ingredients

1 (14 ounce or 400 gram) package extra-firm tofu, drained, pressed, and cut into 1-inch pieces
1 cup orange juice, chilled and divided
¼ cup cornstarch, plus more as needed, divided
¼ cup organic brown sugar
2 tablespoons soy sauce
1 tablespoon freshly grated ginger
2 garlic cloves, minced
1 teaspoon orange zest
¼ cup peanut oil (plus more as needed)
3 cups steamed broccoli (2 small crowns or 1 large)
Salt, to taste
2 scallions, chopped
Toasted sesame seeds
Cooked rice, for serving

US Customary - Metric

Instructions

In small bowl or cup, dissolve 1 ½ tablespoons cornstarch in a few tablespoons of orange juice. Set it aside.
Place the remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Stir everything together and place the pot over medium heat.
Bring the liquid to a simmer, lower the heat, and cook the mixture for about 10 minutes.
While the sauce simmers, coat the bottom of a large skillet generously with oil and place it over medium heat. Give the oil a minute to heat up.
Place some cornstarch in a small bowl. Add a few tofu cubes and roll them around to evenly coat them with cornstarch.
Place the tofu cubes in the skillet with the hot oil, repeating the process for as many cubes as you can fit without them touching each other.
Cook the tofu cubes for about 5 minutes, flip and cook for about 5 minutes more, until crispy.
Remove the tofu from the skillet and transfer it to a paper towel-lined plate. Repeat the process until all of the tofu is cooked.
After the sauce has simmered for about 10 minutes, stir in the cornstarch and orange juice mixture. Bring the sauce back up to a simmer and let it cook for about a minute more, until thickened. Remove the pot from heat and season the sauce with salt to taste.
Return all of the cooked tofu to the skillet and pour the sauce over it. Add the steamed broccoli and toss to coat.
Sprinkle the tofu and broccoli with sesame seeds and scallions.
Serve over rice.

Notes

Nutrition information does not include rice or sesame seeds.

Nutrition