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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!