Orange Tofu

Enjoy a delicious vegan twist on a classic favorite with our Orange Tofu, inspired by a famous takeout featuring a cute Panda! This dish features crispy tofu chunks coated in a tangy and sweet orange sauce, perfect for satisfying your takeout cravings while staying plant-based!

Ingredients

For the Tofu:

• 1 block tofu, pressed and torn into bite-sized chunks

• 1 cup flour

• 2 tbsp cornstarch

• pinch of salt

• 1 tbsp olive oil

For the Rice:

• 1 cup rice

• 2 cups water

• pinch of salt

For the Orange Sauce:

• 1/4 cup white onions, diced

• 3 cloves garlic, diced

• 1 tsp ginger

• 4 tbsp soy sauce

• 2 tbsp brown sugar

• juice from 2 whole oranges

• 2 tbsp orange zest

• 1 tbsp rice vinegar

• Cornstarch slurry 

• 2 tsp corn starch 2 tsp water

Directions

1. Cook 1 cup of rice according to the package instructions and set aside.

2. Press the tofu to remove excess moisture and tear it into bite-sized chunks.

3. In a bowl, mix the flour, cornstarch, and a pinch of salt.

4. Toss the tofu chunks in the flour mixture until evenly coated.

5. Lightly drizzle the tofu with olive oil and toss to coat.

6. Place the tofu in an air fryer or on a baking sheet lined with parchment paper. Air fry at 400°F (200°C) for 15-20 minutes or bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.

7. In a pan over medium heat, sauté the diced onions, garlic, and ginger until fragrant and the onions are translucent.

8. Add the soy sauce, brown sugar, orange juice, orange zest, and rice vinegar to the pan. Stir well and bring to a simmer.

9. In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the sauce, stirring continuously until the sauce thickens.

10. Once the tofu is crispy, add it to the pan with the orange sauce.

11. Gently toss the tofu in the sauce until all pieces are well-coated.  Serve and enjoy!